Black Bun
Author/Submitted by: Servings: 1 Categories:
Alcohol
/
Cakes
/
Desserts
/
Holidays
Ingredients: 8
oz
Flour 1
lb
Currants 1
lb
Raisins 2
oz
Mixed peel,
chopped
4
oz
Caster sugar 4
oz
Almonds,
blanched & chopped
1/4
pt
Milk 1
t
Ground cinnamon 1
t
Ground ginger 1/2
ts
Ground allspice
pn
Ground cloves
pn
Black pepper 1/2
ts
Bicarbonate of soda 1
tb
Brandy 12
oz
Shortcrust pastry 1
Egg,
beaten for glazing
Directions:
Set oven to 350F or Mark 4. Mix the flour, bicarbonate of soda,
spices and sugar in a bowl. Add the raisins, currants, mixed peel and
almonds. Moisten the mixture with the milk and brandy and stir well.
Roll out two-thirds of the pastry to line a well greased 10 inch cake
tin. Fill with the fruit mixture and make a lid with remaining
pastry. Seal the edges using a little cold water; press firmly. Brush
with beaten egg. Finally make four holes with a skewer right to the
bottom of the tin. Bake for 2-2 1/2 hours; the cake is ready when a
skewer pushed in comes out clean. If the top is browning too much,
protect with greaseproof paper. Cool, slice and serve.
This festive cake is traditionally eaten at Hogmanay.
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