Black Bun
Serves: 6
Fredy Murphy
1 January 1970
Based on User reviews:
46
Spice
55
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tsp
Baking Powder6 cups
Raisin8 cups
Currants4 cups
Almond (chopped)4 cups
Soft Brown Sugar2 tsps
Allspice1 tsp
Cream Of Tartar1 tbsp
Brandy150 cup fl ml
Milk (5 oz/ 2/3, )Directions:
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
2
Leave to rest and roll out to a fairly thin sheet
3
Grease 2 x 20 cm (8-inch) loaf tins and line them with the dough, reserving enough to cover the top
4
Preaheat the oven to 110°C (225°F/ Gas 1/4)
5
Make the filling
6
Mix all the dry ingredients together, then mix in the brandy, egg, and enough milk to moisten the mixture
7
Put it into the prepared loaf tins and cover with the remaining pastry
8
Use the remaining milk or an egg wash (1 egg beaten with a splash of milk) to seal the top crust
9
Prick all over with a fork and brush with egg wash
10
Bake in the oven for about 3 hours
11
When it is cool store in an airtight tin
12
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
13
Leave to rest and roll out to a fairly thin sheet
14
Grease 2 x 20 cm (8-inch) loaf tins and line them with the dough, reserving enough to cover the top
15
Preaheat the oven to 110°C (225°F/ Gas 1/4)
16
Make the filling
17
Mix all the dry ingredients together, then mix in the brandy, egg, and enough milk to moisten the mixture
18
Put it into the prepared loaf tins and cover with the remaining pastry
19
Use the remaining milk or an egg wash (1 egg beaten with a splash of milk) to seal the top crust
20
Prick all over with a fork and brush with egg wash
21
Bake in the oven for about 3 hours
22
When it is cool store in an airtight tin