Name: Black Bun
Yield: Makes about 18 slices
Cuisine: Scottish
Ingredients: ½ tsp ground ginger; cold water, as required; 400 g (14 oz) currants; 120 g (4 oz) plain flour; 70 g (2½ oz) chopped almonds; ½ tsp cream of tartar; 300 g (10 oz) raisins; 150 g (5½ oz) butter, cubed; 200 g (7 oz) plain flour, sifted; 50 ml (2 fl oz) full-fat milk; 2 eggs, beaten (1 for cake and 1 for brushing); ½ tbsp brandy; ½ tsp baking powder; ½ tsp ground black pepper; ½ tsp ground cinnamon; 1 tsp allspice; 85 g (3 oz) soft brown sugar

Preparation info

Makes about
18 slices

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

This traditional Scottish sweetmeat is usually associated with Hogmanay or New Year in Scotland and is generally accompanied with a ‘wee tot’ of whisky. It is different to most fruit cakes in that the fruity mixture is baked in its own pastry case. The taste improves when left a few weeks to mature so you can appreciate it well into January.