Print Recipe

Black Bun

Prep Time20 mins
Cook Time2 hrs
Author: Baking with Granny

Ingredients

For the Pastry

  • 300 g Plain Flour
  • 150 g Butter cubed
  • 1/2 tsp Salt
  • 4 tbsp Cold Water
  • 1 Egg beaten - for glazing

For the Filling

  • 200 g Plain Flour
  • 450 g Dried Fruit currants, raisins, sultanas
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Mixed Spice
  • 1/4 tsp Ground Black Pepper
  • 100 g Light Brown Sugar
  • 100 g Mixed Peel
  • 50 g Flaked Almonds
  • 1/2 tsp Bicarbonate of Soda
  • 2 tbsp Whiskey or Orange Juice
  • 1 Egg
  • 3 tbsp Milk

Instructions

For the Pastry

  • Sift thhe flour into a large bowl and rub in the butter with your fingers until the mixture resembles bread crumbs.
  • Add the salt and 3-4 tablespoons of cold water and mix into a soft dough.
  • Knead the dough together and form a ball. Wrap in cling film and place in the fridge whilst you make your Black Bun filling.

For the Filling

  • Pre-heat your oven to 160°c. Grease and line a 7 inch round cake tin or a 2lb loaf tin with grease-proof paper.
  • Mix all the filling ingredients in a large bowl - is should be of a sticky consistency. Set aside.
  • On a lightly floured surface, roll out 2/3 of the pastry thinly. Drape into your pre-lined tin and press up against the sides.
  • Spoon in the filling to the pastry-lined tin and push down with the back of a spoon.
  • Roll out the remaining pastry to the same thickness as before, large enough to cover the top of your tin. Brush the edges of the pastry with a little water and press on top of your black bun to seal. Trim the edges and crimp with a fork to finish.
  • Glaze with a beaten egg, prick some holes in the top of the pastry and bake for 2 hours. If you feel your black bun is looking a little brown on top, cover with a sheet of tin foil half way through the bake time.
  • Remove from the oven and allow to cool completely in tin before turning out to cut and serve.

Notes

For the filling, its personal preference which dried fruit you use. I tend to opt for whatever we have in - usually a combination of all currants, raisins & sultanas with amounts determined on how much I have to hand.