Black Bun

Method

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1. For the pastry, rub the butter into the flour and salt and bind with the water into a firm dough. Wrap and chill 30 minutes.

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2. Heat the oven to 160°C / 320°F. Grease and line a 20 cm deep round cake tin.

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3. Roll out two thirds of the pastry and line the tin, leaving some overhang.

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4. Mix the flour, sugar, raisins, currants, almonds, peel, spices and bicarbonate in a large bowl. Stir in the whisky, egg and enough buttermilk to make a stiff, sticky mixture.

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5. Pack the filling firmly into the pastry case, leaving 1 cm at the top.

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6. Roll out the remaining pastry, brush the rim of the case with egg, lay the lid on top and crimp firmly to seal. Prick all over with a fork and brush with the beaten egg.

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7. Bake 2 hours 15 minutes to 2 hours 30 minutes, covering the top with foil if it browns too much, until a skewer inserted through the lid comes out clean.

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8. Cool completely in the tin, then wrap in baking paper and foil.

   Mark done

Chef’s Tips

• Pack the filling in firmly so it slices cleanly.
• Cover the top with foil if the pastry browns before the fruit cooks.
• Make it a few weeks ahead. It matures and improves.

Common Substitutions & Variations

• Out of buttermilk? Stir a tablespoon of lemon juice or vinegar into the same amount of ordinary milk and let it sit five minutes before using.

Pairing Suggestions

• A dram of whisky
• Mature cheddar
• A cup of tea

Storage & Reheating

Wrap in paper and foil and keep in a tin up to 1 month. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.