Black Bun (Traditional Scottish Pastry)

Name: Black Bun (Traditional Scottish Pastry)
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: Many
Cuisine: Scottish
Ingredients: PASTRY SHELL; 3 c all purpose flour; 6 Tbsp vegetable shortening; 6 Tbsp butter; 1 pinch salt; 1/2 tsp baking powder; cold water; FRUIT FILLING; 5 1/2 c seedless raisins; 6 1/2 c currents; 1/3 c chopped almonds, blanched; 1 1/2 c all purpose flour; 1/2 tsp baking powder; 1 tsp cream of tartar; 3/4 c brown sugar, light; 2 Tbsp allspice, ground; 1/2 tsp cinnamon, ground; 1/2 tsp ginger, ground; 1 tsp ground black pepper; 1 large egg, beaten; 2 Tbsp brandy; 3/4 c milk

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By Kelly Lollman
@kelollman

A nod to my Scottish roots. Mincemeat pie was a staple at holiday dinner at Grandma's house. It was an acquired taste for me and I still can only manage very small pieces of pie... but it's tradition!
This recipe comes from the back of the program for the 2011 Central New York Scottish Games & Celtic Festival. Our area has a large population of Scottish and Welsh descendants of immigrants from the "old country". Also found a very similar recipe at rampantscotland.com/..._blackbun.htm

This is made weeks in advance so the brandied fruit can "age" properly.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Many

Cook:

2 Hr 45 Min

Method:

Bake

Ingredients

PASTRY SHELL
3 c

all purpose flour
6 Tbsp

vegetable shortening
6 Tbsp

butter
1 pinch

salt
1/2 tsp

baking powder
·

cold water
FRUIT FILLING
5 1/2 c

seedless raisins
6 1/2 c

currents
1/3 c

chopped almonds, blanched
1 1/2 c

all purpose flour
1/2 tsp

baking powder
1 tsp

cream of tartar
3/4 c

brown sugar, light
2 Tbsp

allspice, ground
1/2 tsp

cinnamon, ground
1/2 tsp

ginger, ground
1 tsp

ground black pepper
1 large

egg, beaten
2 Tbsp

brandy
3/4 c

milk
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How to Make Black Bun (Traditional Scottish Pastry)

Step-by-Step

Preheat oven to 225 degrees F. Grease an 8" loaf pan.
Pastry Shell: Rub all fats into the flour. Add baking powder and a little water to make a stiff dough. Roll out onto a floured surface to a thin sheet. Line the loaf pan with the dough, leaving enough to fold over for the top.
Filling: Mix all ingredients together except the milk. Add enough milk to just moisten the mixture and blend thoroughly by hand. Fill the pastry shell with the mixture. Fold over the hanging edges, leaving an open seam for steam to escape. Brush the pastry with the beaten egg.
Bake for 2 1/2 to 3 hours or until a knife inserted in the filling comes out clean. Store in an airtight container and serve at Hogmanay (New Year's Eve).

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