Name: Black Bun
Yield: Makes about 16 slices
Ingredients: 225 grams (8 oz/ 1 cup) butter; 450 grams (1 lb/ 4 cups) plain (all-purpose) flour; 1 teaspoon baking powder; butter for greasing; 900 grams (2 lb/ 6 cups) raisins; 1.35 kilograms (3 lb/ 8 cups) currants; 225 grams (8 oz/ 2 1/4 cups) chopped almonds; 350 grams (12 oz/ 3 cups) plain (all-purpose) flour; 250 grams (8 oz/ 1 1/4 cups) soft brown sugar; 2 teaspoons allspice; 1 teaspoon ginger, cinnamon, freshly ground black pepper and baking powder; 1 teaspoon cream of tartar; 1 tablespoon brandy; 1 beaten egg; about 150 ml (5 fl oz/ 2/3 cup) milk

Editor's note: The recipe and introductory text below are from Christopher Trotter's book The Scottish Kitchen As Trotter mentions, black bun is enjoyed at Hogmanay, which is the name for New Year's in Scotland..

This is a very traditional Scottish sweetmeat and is usually associated by most Scots with Hogmanay when it is eaten with a nip or two of whisky! It differs from most fruit cakes in that it is baked in a pastry case. It should be kept for several weeks to mature.

Recipe notes

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