Black Bun
A dense, rich Scottish fruit cake packed with warming spices and currants, entirely encased in a crisp, thin shortcrust pastry.
- Prep
- 40 min
- Cook
- 140 min
- Total
- 180 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •900g loaf tin
- •Mixing bowl
- •Rolling pin
- •Pastry brush
- •Wooden skewer
- •Greaseproof paper
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 11 g
- carbs
- 68 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 390 kcal
Instructions
- 1
Rub the cold butter into 250g plain flour with a pinch of salt until fine crumbs form.
- 2
Add cold water a tablespoon at a time until a firm dough forms, then chill for thirty minutes.
- 3
Combine the currants, raisins, peel, brown sugar, remaining flour, spices, ginger, pepper, and bicarbonate of soda in a bowl.
- 4
Stir the whisky, milk, and half the beaten egg into the fruit mixture until thoroughly combined and dense.
- 5
Grease and line a 900g loaf tin with greaseproof paper, and heat the oven to 160°C (140°C fan).
- 6
Roll out two-thirds of the pastry thinly to line the base and sides of the tin.
- 7
Press the fruit filling firmly into the pastry casing, ensuring there are no air pockets.
- 8
Roll out the remaining pastry, lay it on top, seal the wet edges, and trim any excess.
- 9
Prick the top thoroughly with a skewer down to the bottom, then brush with the remaining beaten egg.
- 10
Bake for two hours and twenty minutes until the crust is deep golden and a skewer comes out clean.
- 11
Cool completely in the tin, then wrap in greaseproof paper and foil to mature before slicing.
Chef's tips
Pricking the top with a skewer all the way to the base allows steam to escape so the pastry does not burst. For the best flavour and texture, bake the loaf at least two weeks before Hogmanay to mature.
Ingredient substitutions
- Scotch whisky → strong black tea, dark rum, or apple juice
- currants → sultanas or extra raisins
Storage
Wrap tightly in greaseproof paper and foil, then store in a cake tin in a cool, dark place for up to three months.
Reheating
Serve cold or at room temperature; do not reheat.
Common mistakes to avoid
- •Rolling the pastry crust too thick, which prevents it from baking crisp around the moist filling.
- •Failing to prick the loaf deeply, causing steam to crack the sealed pastry top.
- •Cutting into the loaf immediately instead of allowing it to mature and firm up.
Serving suggestions
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