All Easy Recipes. Cook all that you can cook. Scotch Or Black Bun
 
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FOR THE PASTRY
  • 12 oz flour
  • A pinch of salt
  • 1 teaspoon baking powder
  • 6 oz butter
  • 1 oz sugar
  • Cold water to mix to a stiff paste
  • Egg to glaze

    FOR THE FILLING
  • 2 pound sultanas or raisins
  • 2 teaspoons allspice
  • 2 pound currants
  • 2 teaspoons ground ginger
  • 4 oz chopped orange peel
  • 2 teaspoons bicarbonate of soda
  • 8 oz chopped almonds
  • 2 teaspoons cream of tartar
  • 1 pound flour
  • 2 eggs
  • 8 oz sugar A little whisky
  • 2 teaspoons ground cinnamon
  • A wineglass whisky (optional)

    • How To Cook:
    1. Grease a 9-inch cake tin and make the pastry in the usual way.

    2. Roll out thinly and line the tin with it, reserving enough to cover the top.

    3. Prepare the fruit, peel and nuts for the filling, then put all the ingredients into a large bowl and mix, using just enough milk to moisten and mixing with the hands; add whisky if liked.

    4. Turn the mixture into the lined tin, damp the edge of the pastry and cover with the rest of the dough; prick all over with a fork and brush with beaten egg.

    5. Bake for 3 - 3½ hours in a moderate oven (350°F).

    6. Cover with brown paper during the cooking if the pastry becomes too brown.

    NOTE:
        This should be made several weeks at least before it is to be eaten (by tradition, at Hogmanay festivities).
     
    		 
    		 
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