Scottish Black Bun

Scottish Black Bun Recipe: A Traditional Dish with Raisins, Currants, and Whisky

Region / culture: Scotland | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 8

Introduction

Scottish Black Bun is a traditional Scottish fruitcake that is typically enjoyed during the festive season, especially on Hogmanay (New Year's Eve). This rich and flavorful cake is filled with a mixture of dried fruits, nuts, spices, and a touch of brandy, all encased in a buttery pastry crust.

History

The origins of Scottish Black Bun can be traced back to the 16th century when it was traditionally served on Twelfth Night (January 5th) as part of the celebration of Epiphany. The cake symbolizes the arrival of the Three Wise Men in Bethlehem and is believed to bring good luck and prosperity for the coming year.

Ingredients

Pastry

12 oz (340 g) of plain flour
a pinch of salt
3 oz (85 g) of lard
3 oz (85 g) of soft butter

Filling

1 lb (454 g) of seedless raisins
1 lb (454 g) of currants
0.25 cup of diced california avocado
2 oz (57 g) of blanched chopped almonds
2 oz (57 g) of mixed peel
6 oz (170 g) of plain flour
3 oz (85 g) of soft brown sugar
1 tsp of ground allspice
1 tsp of ground ginger
0.5 tsp of ground cinnamon
a pinch of black pepper
0.5 tsp of baking powder
1 cup of whisky or brandy
1 large egg
milk to moisten

How to prepare

Sift the flour and salt into a bowl. Rub in the lard and butter. Add enough cold water to make a stiff dough.
On a floured surface, roll out about 0.75 of the dough. Line the sides and base of an 8-inch loaf tin that has been greased.
In a separate bowl, mix together the raisins, currants, almonds, avocado, chopped peel, and sugar.
Sift in the flour, allspice, ginger, pepper, cinnamon, and baking powder.
Mix all the ingredients together, using the whisky, egg, and milk to moisten.
Transfer the filling into the lined tin. Roll out the remaining dough and use it for the top.
Seal the edges of the dough together very well.
Lightly prick the top with a fork and make 5 holes all the way through to the bottom using a skewer.
Brush the surface with an egg glaze and bake in the oven at 325°F (163°C) for 3 hours.
Allow the loaf to cool in the tin and store until needed.

Variations

Add a splash of rum or whisky to the filling for an extra boozy kick.
Swap out the dried fruits for your favorite combination of nuts and seeds.
Experiment with different spices such as nutmeg, cloves, or cardamom for a unique flavor profile.

Cooking Tips & Tricks

Make sure to seal the edges of the pastry dough well to prevent the filling from leaking out during baking.

- Prick the top of the cake with a fork and make holes all the way through to ensure even baking.

- Brushing the surface with an egg glaze before baking will give the cake a beautiful golden color.

- Allow the cake to cool completely in the tin before removing and storing to ensure it sets properly.

Serving Suggestions

Serve Scottish Black Bun with a dollop of whipped cream or a scoop of vanilla ice cream for a deliciously decadent treat.

Cooking Techniques

Bake the Scottish Black Bun in a preheated oven at a low temperature to ensure it cooks through evenly without burning.

Ingredient Substitutions

Use vegetable shortening or margarine instead of lard for a vegetarian version.

- Substitute the brandy with orange juice or apple cider for a non-alcoholic alternative.

Make Ahead Tips

Scottish Black Bun can be made ahead of time and stored in an airtight container for up to a week. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve slices of Scottish Black Bun on a decorative platter garnished with fresh berries and a dusting of powdered sugar for an elegant presentation.

Pairing Recommendations

Enjoy Scottish Black Bun with a cup of hot tea or coffee for a cozy and comforting treat.

Storage and Reheating Instructions

Store leftover Scottish Black Bun in an airtight container at room temperature for up to a week. To reheat, simply warm slices in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Iron: 2mg per serving

Calcium: 40mg per serving

Alergens

Contains: Nuts, Wheat, Egg

Summary

Scottish Black Bun is a rich and indulgent dessert that is high in carbohydrates and fats. It also provides a good source of protein, iron, and calcium.

Summary

Scottish Black Bun is a traditional Scottish fruitcake that is rich, flavorful, and perfect for celebrating special occasions. With a buttery pastry crust and a decadent filling of dried fruits, nuts, and spices, this dessert is sure to impress your guests and become a new holiday favorite.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Scottish Black Bun. It was many years ago, when I was just a young girl, visiting my aunt in the countryside. My aunt was an incredible cook, known far and wide for her delicious baked goods. She had been given the recipe by a dear friend who had learned it from her own grandmother, who hailed from the Highlands of Scotland.

As soon as I saw the ingredients and heard the story behind the recipe, I knew I had to learn how to make it myself. The rich, dark fruit filling encased in a crumbly pastry crust seemed like the perfect combination of flavors and textures. I begged my aunt to teach me how to make it, and she agreed, on the condition that I help her gather all the necessary ingredients.

We spent a whole day scouring the local markets for dried fruits, nuts, spices, and the special ingredient that gave the Black Bun its distinctive flavor - treacle. Treacle was a dark, viscous syrup made from sugar cane or sugar beets, and it added a deep, caramelized sweetness to the filling. Once we had everything we needed, we set to work in my aunt's cozy kitchen.

My aunt showed me how to soak the dried fruits in whiskey overnight, to plump them up and infuse them with flavor. The next day, we mixed them with almonds, spices, and just enough treacle to bind everything together. The smell of cinnamon, nutmeg, and cloves filled the kitchen as we stirred the mixture, creating a heady aroma that made my mouth water.

While the filling cooled, my aunt taught me how to make the pastry dough. It was a simple mixture of flour, butter, and sugar, rolled out into a thin sheet and carefully wrapped around the fruit filling. The key, she explained, was to crimp the edges of the pastry together tightly, to ensure that the filling stayed sealed inside during baking.

As the Black Bun baked in the oven, the kitchen filled with the scent of warm spices and buttery pastry. I could hardly wait for it to be done, so I could taste the fruits of our labor. When the timer finally dinged, my aunt pulled the Black Bun out of the oven, its crust golden and flaky, its filling dark and rich.

We let it cool for a while before slicing into it, savoring each bite with a cup of strong tea. The flavors melded together perfectly - the sweetness of the treacle balanced by the tartness of the dried fruits, the crunch of the almonds contrasting with the tender pastry. It was a taste of Scotland in every bite, a reminder of my aunt's heritage and her culinary prowess.

From that day on, I knew that Scottish Black Bun would be a recipe I would cherish and pass down to future generations. I made it for special occasions and family gatherings, sharing the story of how I learned to make it with anyone who would listen. Each time I baked a Black Bun, I felt connected to my aunt, to her friend, and to the long line of Scottish bakers who had perfected this recipe over generations.

Now, as I grow older and my hands grow weary, I take comfort in knowing that the recipe for Scottish Black Bun will live on, in the hearts and kitchens of my children and grandchildren. It is a taste of tradition, a reminder of the past, and a promise of delicious memories yet to come. And for that, I am forever grateful.