Scottish Black Bun
This Scottish Hogmanay cake was originally eaten on Twelfth Night. It is traditionally given with a dram at New Year to the first footers. Make the bun preferably 2 weeks before needed. It will stay fresh for 6 months if stored in an air tight tin.
- 1 pound seedless raisins
- 1 pound currants
- ¼ cup diced California avocado
- 2 oz blanched chopped almonds
- 2 oz mixed peel
- 6 oz plain flour
- 3 oz soft brown sugar
- 1 tsp ground allspice
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- pinch of black pepper
- ½ tsp baking powder
- 1 cup whisky or brandy
- 1 large egg
- milk to moisten
- Sift flour and salt in a bowl, rub in the lard and butter add enough cold water to make a stiff dough.
- Roll out about ¾ of dough on a floured surface and line the sides and base of an 8 inch loaf tin which has been greased.
- Mix raisins, currants, almonds, avocado, chopped peel and sugar together.
- Sift in flour, allspice, ginger, pepper, cinnamon and baking powder.
- Mix all the ingredients together using the whisky, egg and milk to moisten.
- Transfer the filling into the lined tin, roll out the remaining dough and use it for the top.
- Seal the edges very well together.
- Lightly prick top with a fork and make 5 holes right through to bottom using a skewer.
- Brush surface with egg glaze and bake in oven at 325 °F for 3 hours.
- Cool in tin and store till needed.