Name: Black Bun
Cuisine: British
Ingredients: Pinch of salt; 1 teaspoon ground cinnamon; ½ teaspoon ground black pepper; 125 g (4 oz) dark muscovado sugar; 400 g (14 oz) raisins; 260 g (9 oz) plain flour; 1 teaspoon mixed spice; 85 g (3 oz) butter, chilled; 1 teaspoon ground allspice; 2 tablespoons whisky; 1 teaspoon bicarbonate of soda; 2 eggs; 400 g (14 oz) currants; 4 tablespoons buttermilk; 125 g (4 oz) chopped mixed peel; ½ teaspoon baking powder; 85 g (3 oz) vegetable shortening; 300 g (11 oz) plain flour; 1 egg, for glazing; 1 teaspoon ground ginger; 85 ml (3 fl oz) cold water

Preparation info

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

The Black Bun – or, as it is sometimes known, the Scotch Bun – is traditionally eaten at Hogmanay and should be delivered by your first-footer at the bells, with a lump of coal and a bottle of whisky in hand. With me being short and ginger, I was never a welcome sight as a first-footer – a tall, dark-haired and handsome individual is the custom. Don’t be put off with this huge recipe: it is worth the effort.

This recipe is designed to make a Black Bun in a 900g (