Recipe
BlackBun
Black Bun is a rich and delicious fruit cake formerly eaten on twelfth Night, but nowadays served at Hogmanay. (New years eve). It should be made several weeks before it is wanted, like a Christmas cake, so that it can mature.
FOR THE CASING
| 8 oz. (2 cups) flour | 1 beaten egg for finishing | A little cold water |
| 4 oz ( 1/2 cup) butter | 1/2 tsp baking powder |
TO MAKE THE CASING
Rub the butter into the flour, add baking powder and mix to a stiff paste with water (about 4 tbsp). Put on to a floured board, and roll out to a thin sheet. Grease a loaf tin 8 in. by 4 in. and line with the pastry, keeping back enough for the lid.
FOR THE FILLING
| 2 lb seedless raisins | 1 tsp ground cinnamon |
| 3 lb currants | ¼ tsp black pepper |
| 1/2 lb chopped blanched almonds | 1 flat tsp cream of tartar |
| ¾ lb (3 cups, scant) flour | 1 flat tsp baking powder |
| 1/2 lb (1 cup) sugar | 1 tbsp brandy |
| 2 tsp Jamacia pepper (allspice) | 1/4 pint ( 1/2 cup) milk |
| 1 tsp ground ginger |
TO PREPARE THE FILLING
Mix all the filling ingredients together except the milk. Then add just enough milk to moisten the mixture. Put it into the lined tin and put the pastry lid on top, damping the edges well to make it stick. Prick all over with a fork, and with a thin skewer make four holes right down to the bottom of the cake, brush with beaten egg and cook in a slow (225°F) oven for about 3 hours. It will keep for a year in a airtight container.
