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Scottish Black Bun

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Description Edit

This Scottish Hogmanay cake was originally eaten on Twelfth Night. It is traditionally given with a dram at New Year to the first footers. Make the bun preferably 2 weeks before needed. It will stay fresh for 6 months if stored in an air tight tin.

Ingredients Edit

Pastry Edit

Filling Edit

Directions Edit

  1. Sift flour and salt in a bowl, rub in the lard and butter add enough cold water to make a stiff dough.
  2. Roll out about ¾ of dough on a floured surface and line the sides and base of an 8 inch loaf tin which has been greased.
  3. Mix raisins, currants, almonds, avocado, chopped peel and sugar together.
  4. Sift in flour, allspice, ginger, pepper, cinnamon and baking powder.
  5. Mix all the ingredients together using the whisky, egg and milk to moisten.
  6. Transfer the filling into the lined tin, roll out the remaining dough and use it for the top.
  7. Seal the edges very well together.
  8. Lightly prick top with a fork and make 5 holes right through to bottom using a skewer.
  9. Brush surface with egg glaze and bake in oven at 325 °F for 3 hours.
  10. Cool in tin and store till needed.

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