Black bun

Name: Black bun | Asda Good Living
Total time: 3 h 55 min
Yield: 12
Cuisine: British
Ingredients: 350g plain flour; Pinch of salt; 125g butter, in small cubes; 50g lard, in small cubes; 400g currants; 300g raisins; 100g mixed peel; 3 tbsp whisky; 50g chopped almonds; 75g soft dark brown sugar; 200g plain flour; 1/2 a level tsp baking powder; 1/2 a level tsp cream of tartare; 2 level tsp mixed spice; 275ml - 300ml milk; 1 egg, beaten, to glaze

This traditional Scottish black bun recipe makes a rich fruit cake, with a hint of whisky flavour. Ideal for a winter's night.

By Asda Good Living,21st September 2015

(8 votes)

Cook: 3 Hours 55 Mins

Serves: 12

Price: 49p per serving

Nutritional Information

Each 140g serving contains

Energy
1828kj
437kcal

22%

Fat
16.8g

Med
24%

Saturates
8.0g

Med
40%

Sugars
50.4g

High
56%

Salt
0.42g

Med
7%

of your reference intake.
Typical energy values per 100g:
1306kj/312kcal

Ingredients

350g plain flour

Pinch of salt

125g butter, in small cubes

50g lard, in small cubes

400g currants

300g raisins

100g mixed peel

3 tbsp whisky

50g chopped almonds

75g soft dark brown sugar

200g plain flour

1/2 a level tsp baking powder

1/2 a level tsp cream of tartare

2 level tsp mixed spice

275ml - 300ml milk

1 egg, beaten, to glaze

Method

Pre-heat the oven to 160C/140C Fan/Gas 3. Grease a 2lb (24cm) loaf tin with butter and line with a strip of baking parchment - this will help to lift the cake out.

Sift the flour and salt into a large bowl and then rub in the butter and lard until it resembles breadcrumbs. Add 2 tbsp water to make a stiff, not sticky dough. Roll the dough out on a floured board to the thickness of a pound coin and use three quarters of it to line the tin. Wrap the rest in cling film. Chill.

Soak the currants and raisins in whisky for 30 minutes. Add the peel, almonds and sugar, and mix well.

Sift the flour with the baking powder, cream of tartare and mixed spice, and then mix with the fruit mixture. Stir in the milk. Pack into the case and level the top.

Roll out the rest of the pastry to make a lid, dampen the edges of the pastry case and put the lid on top. Seal and crimp the edges. Glaze with egg.

Push a skewer right through the fruit and pastry in 4 places. Then prick the top with a fork.

Bake for 3 hours. Cool in the tin before trying to get it out.