Editor's note: The recipe and introductory text below are from Christopher Trotter's book The Scottish Kitchen As Trotter mentions, black bun is enjoyed at Hogmanay, which is the name for New Year's in Scotland..

　　This is a very traditional Scottish sweetmeat and is usually associated by most Scots with Hogmanay when it is eaten with a nip or two of whisky! It differs from most fruit cakes in that it is baked in a pastry case. It should be kept for several weeks to mature.

　　

Ingredients

Makes about 16 slices

　　

For the pastry case:

225 grams (8 oz/ 1 cup) butter

　　450 grams (1 lb/ 4 cups) plain (all-purpose) flour

　　1 teaspoon baking powder

　　butter for greasing

　　

For the filling:

900 grams (2 lb/ 6 cups) raisins

　　1.35 kilograms (3 lb/ 8 cups) currants

　　225 grams (8 oz/ 2 1/4 cups) chopped almonds

　　350 grams (12 oz/ 3 cups) plain (all-purpose) flour

　　250 grams (8 oz/ 1 1/4 cups) soft brown sugar

　　2 teaspoons allspice

　　1 teaspoon ginger, cinnamon, freshly ground black pepper and baking powder

　　1 teaspoon cream of tartar

　　1 tablespoon brandy

　　1 beaten egg

　　about 150 ml (5 fl oz/ 2/3 cup) milk

　　

Step 1

1. To make the pastry case, rub the butter into the flour with the baking powder and add enough cold water to mix to a stiff dough. Leave to rest and roll out to a fairly thin sheet. Grease 2 x 20 cm (8-inch) loaf tins and line them with the dough, reserving enough to cover the top.

　　

Step 2

2. Preaheat the oven to 110°C (225°F/ Gas 1/4).

　　

Step 3

3. Make the filling. Mix all the dry ingredients together, then mix in the brandy, egg, and enough milk to moisten the mixture. Put it into the prepared loaf tins and cover with the remaining pastry. Use the remaining milk or an egg wash (1 egg beaten with a splash of milk) to seal the top crust. Prick all over with a fork and brush with egg wash. Bake in the oven for about 3 hours. When it is cool store in an airtight tin.

　　Reprinted with permission from The Scottish Kitchen, © 2004, by Christopher Trotter, Aurum Press