Name: Black Bun
Cuisine: United Kingdom
Ingredients: ½ bottle brandy; ½ teaspoon ground cloves; 2 grated nutmegs; 1 tablespoon freshly ground ginger; 125 g (4 oz) ground almonds; 1 kg (2 lb 2 oz) currants and raisins; 1 tablespoon freshly ground cinnamon; 2 tablespoons black treacle; 150 ml (5 fl oz water); 400 g (14 oz) plain flour; Pinch of salt; 2 cooking apples, grated; 175 g (6 oz) blanched almonds; 200 g (7 oz) unsalted butter; 150 g (5½ oz) plain flour

Preparation info

Difficulty
Medium

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

This is the traditional Scottish Hogmanay Bun, always accompanied by a ‘dram’ of whisky. It is very rich and ‘black’ and improves with keeping.

Ingredients

1 kg (2 lb 2 oz) currants and raisins
1

Method

Soaking the Fruit

Put the currants and raisins in a pan with the spices and pour over the brandy. Mix well and place over a low heat. Heat gently till the aromas are released. Remove from the heat, cover and keep in a cool place overnight, or longer (up to a week), stirring occasionally.

Preheat the oven to