Being the holiday season we have two things which you might add to your festivities and make them a little more Scottish.

For Hogmanay the traditional cake is Black Bun. The bun should be made at least two weeks before it is required, and sooner still if possible. The bun will remain fresh for six months if stored in an airtight tin.

For the filling
1 lb seedless raisins (2 3/8 cups)
1 lb cleaned currants (2 3/8 cups)
2 oz blanched chopped almonds (1/3 cup)
2 oz mixed peel, chopped (1/4 cup)
6 oz plain flour (1 1/2 cup)
3 oz soft brown sugar (1/3 cup)
1 level teaspoon ground allspice
1/2 level teaspoon ground ginger
1/2 level teaspoon ground cinnamon
a pinch of black pepper
1/2 teaspoon baking powder
1 tablespoon brandy
1 large egg, beaten
milk to moisten
8 inch loaf tin greased

Sift the flour and salt into a bowl, rub in the fats, then mix enough cold water to make a fairly stiff dough. Roll our three quarters of it and line the sides and base of the tin.

Mix the raisins, currants, almonds, chopped peel and sugar together. Sift in the flour, ground allspice, ginger, cinnamon, pepper and the baking powder. Then bind the ingredients together using the brandy almost all of the beaten egg (leaving a little for the glaze) and enough milk just to moisten.

Pack the filling into the lined tin, then roll out the remaining piece of dough and use it for the lid. Seal the edges really well together, lightly prick the surface with a fork and make four holes right through to the bottom using a skewer.

Brush the surface with egg glaze then bake the bun at Gas 3/325°F/160°C for 3 hours. Cool in the tin then store until Hogmanay.

You can find more articles in the archive under Fada 's Farsaing (Far and Wide)

Since December 1, 2000