Holidays & Special Occasions
Black Bun (Hogmanay Fruit Cake)
The Quirky Foodster Team
Ingredients
- 300g (2 1/2 cups) plain flour, plus extra for the pastry
- 150g (2/3 cup) cold butter, cubed, plus extra for the pastry
- Cold water, as needed for the pastry
- 500g (3 1/2 cups) mixed dried fruit (raisins, sultanas, currants)
- 100g (3/4 cup) chopped mixed candied peel
- 100g (3/4 cup) blanched almonds, chopped
- 150g (3/4 cup) soft brown sugar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground black pepper
- 1/2 tsp baking soda
- 2 eggs, beaten
- 100ml (1/3 cup plus 1 tbsp) Scotch whisky
- 100ml (1/3 cup plus 1 tbsp) milk, as needed
Method
- For the pastry, rub 150g cold butter into 300g flour with a pinch of salt, then bring together with cold water into a firm dough. Chill for 20 minutes.
- For the filling, combine the dried fruit, candied peel, almonds, sugar, spices and baking soda in a large bowl.
- Stir in the beaten eggs and whisky, adding enough milk to bring the mixture to a stiff, just-dropping consistency.
- Roll out two-thirds of the pastry and use it to line a greased and lined loaf tin, leaving an overhang.
- Spoon in the fruit filling and press down firmly. Roll out the remaining pastry as a lid, seal the edges, and prick several holes down to the base with a skewer.
- Bake at 150C (300F) for 2.5 hours, covering with foil after 1 hour if browning too quickly. Cool completely in the tin before turning out and slicing thinly.
Introduction: Black bun is a dense, dark, heavily spiced fruit cake encased in a thin pastry crust, traditionally prepared for Hogmanay, the Scottish New Year celebration, and offered to first-footers, the first guests to cross the threshold after midnight.
Cultural Background: Black bun is a dense, dark, heavily spiced fruit cake encased in a thin pastry crust, traditionally prepared for Hogmanay, the Scottish New Year celebration, and offered to first-footers, the first guests to cross the threshold after midnight. Rich with dried fruit, spices and whisky, its origins trace back to at least the 16th century, making it one of Scotland's oldest festive foods.
Tips: Piercing the pastry lid down to the base helps steam escape and ensures even baking of the dense filling. Black bun improves with a day or two of resting, allowing the whisky and spices to mellow.
Variations: Wrap the finished, cooled cake in greaseproof paper and store for up to 2 weeks to let the flavour deepen further. Add a spoonful of treacle to the filling for an even darker, richer crumb. Naturally vegetarian as prepared.
Storage: Wrap tightly and store in an airtight tin in a cool place for up to 2 weeks.
Reheating: Not typically reheated; black bun is traditionally served cold, in thin slices.
Nutrition: Calories: 410 kcal, Protein: 6g, Carbs: 62g, Fat: 14g, Fibre: 3g
FAQs:
Q: What is first-footing?
A: First-footing is a Scottish Hogmanay tradition where the first person to cross a threshold after midnight brings small symbolic gifts, often including a slice of black bun, for good luck.
Q: Can black bun be made without alcohol?
A: Yes, replace the whisky with an equal amount of additional milk or black tea, though the flavour will be milder.
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