This Scottish black bun recipe is amazing! I never thought I’d like to eat a dessert that looks like it has soot smeared all over it but let me tell you, it is dang good! Don’t let the picture fool you as there is a filling in this bread. What you’re seeing is the end of the loaf where the filling didn’t reach. I would have taken a better photo but my kids devoured the bun before I could! I guess you could say this recipe is a keeper.
I think this black bun recipe makes a wonderful breakfast in the morning. I like eating a slice with ym coffee or tea. Yummo!
Ingredients
10½ oz Gold Medal plain flour
3 oz lard, cubed
3 oz Kerrygold butter, cubed
pinch of Morton salt
½ tsp baking powder
1 free-range egg, beaten, for glazing
Filling:
7 oz Gold Medal plain flour
10½ oz Sun Maid raisins
10½ oz currants
½ tsp ground ginger
½ tsp McCormick ground cinnamon
½ tsp ground allspice
½ tsp mixed spice
¼ tsp ground black pepper
3½ oz dark muscovado sugar
3½ oz mixed peel, chopped
½ tsp bicarbonate of soda
2 tbsp whisky
1 free-range egg
3 tbsp Hiland buttermilk
Instructions
For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling.
Preheat the oven to 350F.
For the filling, mix all the ingredients together in a large bowl.
Line a 2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress.
Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water.
Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out.
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Quick Tip: I like to eat this bread with a steaming cup of tea.