Black Bun

Black Bun is a sort of layered cake that has a layer of delicate crust on the bottom and top. The inside layer has the texture and appearance of a rich, dark steamed fruit pudding.

The inside is made from chopped almonds, brown sugar, cinnamon, currants, figs (or dates), ginger, marmalade, raisins and prunes. Sometimes whiskey, brandy or sherry are added as a flavouring; older recipes used to call for treacle as well.

The crust has yeast in it, but no sugar (some recipes use baking powder instead of yeast.) You mix the dough up for the crust, and set 1/3 of it aside. You mix the filling ingredients with the remaining 2/3rds of the dough thoroughly. You roll out the remaining 1/3 dough thinly, and place the mixed filling in the centre of it, and wrap and seal it in the rolled out dough, shaping it to fit your baking tin; letting it rise for about 1/2 an hour. Using a skewer, stab a few holes in it, and glaze with a wash made of egg yolk and milk. Then you bake the Black Bun in a moderate oven for 2 hours.

Black Bun is best made in a rectangular or square pan, because it's easier to slice that way, but a round one will do in a pinch.

It needs to be made in advance and allowed to mature for at least a few weeks, preferably at least a month, like a good Christmas pudding or fruit cake.

Black Bun is sometimes explained as being a "fruit and nut" bread. Serve Black Bun room temperature in slices, with whisky.
Black Bun will store well for up to 6 months in a sealed container.

Black Bun used to be made for Twelfth Night, and be called "Yule Cake", but now that Twelfth Night observances have faded, it is made for Hogmanay instead.

Also called:

Bath Buns, Belgian Buns, Black Bun, Chelsea Buns, Hot Cross Buns, Plum Shuttles, Sticky Buns

Bread Crumbs, Flat Breads, French Breads, Quick Breads