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Black Bun

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Ingredients
For pastry
  Flour 12 Ounce (350 Gram)
  Salt 1⁄4 Teaspoon
  Butter 3 Ounce (75 Gram)
  Sugar 2 Tablespoon
  Eggs 2 Small, lightly beaten
  Iced water 6 Tablespoon
  Flour 8 Fluid Ounce
  Soda bicarbonate 1 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Soft brown sugar 4 Ounce (125 Gram)
  Mixed spice 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Ground mace 1⁄4 Teaspoon
  Sultanas 12 Ounce (350 Gram)
  Currants 12 Ounce (350 Gram)
  Almonds 4 Ounce, chopped (125 Gram)
  Walnuts 4 Ounce, chopped (125 Gram)
  Mixed candied peel 4 Ounce, chopped (125 Gram)
  Lemon 1 , juiced
  Grated lemon rind 1
  Milk 6 Fluid Ounce (175 Milliliter)
  Brandy 1 Tablespoon
  Egg 1 , lightly beaten
Directions

First make the pastry.
Sift the flour and salt into a mixing bowl.
Add the butter and cut into small pieces, then rub the fat into the flour until the mixture resembles breadcrumbs.
Stir in the sugar.
Stir in the eggs with enough of the water to bind the mixture and knead to a dough.
Chill for 30 minutes.
Roll out just over two-thirds of the dough to a circle about 1 cm/1/2 in thick.
Use to line a deep 18 cm/7 in diameter cake tin.
Chill while you make the filling.
Sift the flour, soda and baking powder into a mixing bowl.
Stir in the brown sugar, spices, sultanas, currants, almonds, walnuts, candied peel and lemon rind and juice.
Mix in the milk and brandy.
Spoon into the dough-lined cake tin and smooth the top.
Roll out the remaining piece of dough to a circle large enough to cover the top of the tin.
Place over the filling and press the edges together to seal.
Cut a cross in the centre of the dough top and brush with the beaten egg.
Bake in a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 minutes.
Cover with foil and reduce the temperature to warm (170°C/325°F or Gas Mark 3).
Continue baking for 3 1/2 hours or until a skewer inserted into the centre cross comes out clean.
Turn the cake out of the tin and cool on a wire rack.
Wrap in foil and leave for at least 1 week before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Baked

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