Black Bun

Late Twentieth Century

Preparation info
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

This is a pastry crust bun with a dense, moist filling which can be used immediately or left for a month or two to develop the flavour.

Ingredients

For the bun mixture:

  • 1.25 kg (2 lb 8oz) raisins and currants

Method

Soaking the spices and fruit

Put the dried fruit and spices into a pan and pour over the brandy. Heat gently for a few minutes until the fruit begins to swell, do not boil. Cover and leave for a day, or up to seven days if you wish, turning the fruit occasionally. Then add remainder of the ingredients.