Ingredients
- FILLING:
- 2 lbs currants, 2 lbs muscatel raisins,
- 1/2 lb sweet almonds, 1/2 lb mixed candied peel, l lb flour, 4 ozs demerara sugar,
- 1/2 oz ground cloves or cinnamon,
- 1/2 oz ground ginger, 1 tsp Jamaica pepper, 1/2 tsp black pepper,
- 1 tsp baking soda, small amount of buttermilk or beaten egg & tbsp brandy.
- CRUST:
- 1/2 lb butter, 1 lb flour, water.
- NB Some old Scottish description here. You may have to use common sense when substituting; eg "Jamaica" pepper - what is it? Zingy stuff I bet!!
Directions
Wash & dry the currants. Stone the raisins. Blanch and chop the almonds, Chop the mixed peel. Sift the flour & mix with the sugar, cloves, ginger, peppers, & baking soda. Mix in the prepared fruits & nuts. Add just enough buttermilk or egg, & brandy to moisten the mixture. Make a paste by rubbing the butter into the flour, then add water to make a stiff dough. Roll out thinly & place in a large greased cake thin lined evenly with the mixture. Retain enough dough to top. Trim the edges. Place the filling in the dough. Moisten the edges. Place the rolled remaining dough on t
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Submitted 6/13/05.
Source: The Scots Kitchen
Submitted By: Gordon Jackson
gjackson@nanaimo.ark.com
black bun