Black Bun Recipe

Ingredients

• For the pastry: For the pastry:
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 egg, beaten 1 egg, beaten
• 2 tablespoons cold water 2 tablespoons cold water
• For the filling: For the filling:
• 200g (1 1/2 cups) raisins 200g (1 1/2 cups) raisins
• 150g (1 cup) currants 150g (1 cup) currants
• 100g (3/4 cup) chopped dates 100g (3/4 cup) chopped dates
• 75g (1/2 cup) chopped almonds 75g (1/2 cup) chopped almonds
• 50g (1/4 cup) candied peel 50g (1/4 cup) candied peel
• 50g (1/4 cup) breadcrumbs 50g (1/4 cup) breadcrumbs
• 50g (1/4 cup) brown sugar 50g (1/4 cup) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• Zest of 1 orange Zest of 1 orange
• 2 tablespoons whisky (optional) 2 tablespoons whisky (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 58g (Sugars: 32g)
• Protein: 5g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake tin.
2. 2.
   In a large mixing bowl, combine the flour, butter, sugar, and salt. Rub the butter into the flour until the mixture resembles breadcrumbs.
3. 3.
   Add the beaten egg and cold water to the mixture. Stir until the dough comes together. If needed, add a little more water.
4. 4.
   Divide the dough into two portions, one slightly larger than the other. Wrap each portion in plastic wrap and refrigerate for 30 minutes.
5. 5.
   In a separate bowl, combine the raisins, currants, dates, almonds, candied peel, breadcrumbs, brown sugar, cinnamon, nutmeg, allspice, orange zest, and whisky (if using). Mix well until all the ingredients are evenly distributed.
6. 6.
   Roll out the larger portion of the pastry on a lightly floured surface to fit the bottom and sides of the cake tin. Press it into the tin, ensuring there are no gaps.
7. 7.
   Spoon the fruit filling into the pastry-lined tin, spreading it evenly.
8. 8.
   Roll out the remaining pastry and place it on top of the filling. Seal the edges by pressing them together.
9. 9.
   Make a few small slits on the top of the pastry to allow steam to escape during baking.
10. 10.
    Bake in the preheated oven for 1 hour, or until the pastry is golden brown.
11. 11.
    Remove from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Almonds — Toast the almonds in a dry pan over medium heat for a few minutes until they become fragrant. This will enhance their flavor and add a delightful crunch to the Black Bun.

Tips & Tricks

• For a boozy twist, soak the dried fruits in whisky overnight before using them in the filling.
• Serve the Black Bun warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and temperatures.
• If you prefer a lighter crust, you can use puff pastry instead of the traditional pastry dough.
• Store any leftovers in an airtight container at room temperature for up to a week. The flavors will continue to develop over time.

Serving advice

Slice the Black Bun into thick wedges and serve it as a dessert or a sweet treat with a cup of tea or coffee. It can also be enjoyed as part of a festive spread during Hogmanay or other special occasions.

Presentation advice

To enhance the presentation, dust the top of the Black Bun with powdered sugar before serving. You can also garnish it with a sprig of fresh mint or a few extra almonds for an elegant touch.