Black Bun
A dark, spiced fruit cake baked inside a crisp pastry case, made for Hogmanay and better after a week in the tin.
- Time3 hr 15
- LevelHard
- Costabout £0.68 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the pastry. Rub the butter into 300 g of the flour until it looks like breadcrumbs. Stir in the water, bring together into a dough and chill for 30 minutes.
30 min - 2
Heat the oven to 150°C (130°C fan). Grease and line a 20 cm round tin or a 900 g loaf tin with baking paper.
- 3
Mix the raisins, currants, peel, the 100 g of flour, sugar, spices, pepper and bicarbonate in a big bowl. Beat the whisky, milk and one egg together and stir through to make a stiff, sticky mix.
- 4
Roll out two thirds of the pastry and line the tin, letting it hang over the edge. Pack in the fruit mixture and press it down firmly. Brush the pastry rim with water.
- 5
Roll out the rest of the pastry for a lid, lay it on top and crimp the edges to seal. Prick all over with a fork and brush with beaten egg.
- 6
Bake for 2 hours until deep golden. Cover loosely with foil if it browns too fast. Cool completely in the tin, then wrap and keep for at least 3 days before slicing.
120 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.