Scottish Black Bun is a traditional Scots New Year Cake, widely eaten throughout the country.
375g raisins 50g ground almonds 50g mixed peel 75ml whisky 1 tsp baking powder 1 tsp ground cinnamon 1 tsp ground black pepper 100ml milk 375g currants 50g whole almonds 175g muscovado sugar 175g plain flour 1 tsp ground allspice 1 tsp ground ginger 1 free-range egg 375g shortcrust pastry
Mix the raisins, currants, almonds, peel and sugar together in a large bowl Sift in the flour, spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten. Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks). Brush the top with milk or the rest of the egg to create a glaze. Bake in a pre-heated oven 160C for 2½ to 3 hours. Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely! Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay