Black Bun
Ingredients
CRUST:
500g Sifted Flour
Pinch of Salt
250g Butter
Beaten Egg as Required
CAKE FILLING:
500g Stoned Raisins, chopped
1kg Currants
185g Blanched Almonds
220g Mixed Peel
250g CSR Brown Sugar
500g Sifted Flour
1 Teaspoon Each of Cinnamon, Ground Cloves, Ginger, Black Pepper, Cream of Tartar
Pinch of Salt
3/4 Teaspoon Bicarbonate of Soda
2 Tablespoons Brandy or Rum
2 Eggs, beaten
300ml Buttermilk
Method
- Make the pastry, stirring in enough beaten egg to make a stiff dough. Roll out thinly.
- Lightly grease a 23cm round cake tin and line it with the pastry, keeping enough for a lid. Prick the bottom with a fork.
- Mix together in the usual way all the ingredients for the cake filling and pack into the pastry case and flatten it a little so that it is well below the rim of the pastry. Brush edges of pastry with cold water and roll out the remaining pastry to fit the top as a lid, pressing it firmly at the edges.
- Make 4 holes with a skewer right down to the bottom of the cake. Brush the top lightly with equal quantities of beaten egg and milk.
- Bake in a moderate oven 180oC (350oF) for about 3 hours or until dry when tested with a skewer. Cool for at least 12 hours on a wire rack then wrap in foil and keep at least 10 days before cutting.