Black Bun from A Year in a Scots Kitchen by Catherine Brown
This is a pastry crust bun with a dense, moist filling which can be used immediately or left for a month or two to develop the flavour.
Ingredients
- 1 tablespoon sugar
- zest of 1 lemon, grated
- 50 g (2oz) ground almonds
- 1 teaspoonful freshly ground cloves
- 1.25 kg (2 lb 8oz) raisins and currants
- 50 g (2oz) lard
- 1 egg yolk
- 25 g (1oz) freshly ground caraway seed or ground ginger
- 25 g (1oz) freshly ground cinnamon
- half a bottle brandy, or more
- 1-2 grated nutmegs
- 2 tablespoons black treacle
- 50 g (2oz) whole almonds, blanched
- 1 egg yolk for brushing
- 300 g (11oz) plain flour
- 125 ml (4fl oz) boiling water
- 175 g (6oz) unsalted butter
- 125 g (4oz) plain flour
- 2 very sharp cooking apples, grated
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