Ingredients with Measurements:
- 500g plain flour
- 250g unsalted butter
- 250g dark brown sugar
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs
- 150ml milk
- 200g raisins
- 200g currants
- 100g chopped mixed peel
- 100g blanched almonds, chopped
- 200g marzipan
Special equipment needed:
- Large mixing bowl
- Wooden spoon
- Pastry brush
- 20cm round cake tin
- Baking paper
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 180°C.
2. In a large mixing bowl, combine the flour, sugar, spices, baking powder, and salt.
3. Rub in the butter until the mixture resembles breadcrumbs.
4. Beat the eggs and milk together in a separate bowl.
5. Add the egg mixture to the dry ingredients and mix well.
6. Stir in the raisins, currants, mixed peel, and chopped almonds.
7. Grease a 20cm round cake tin and line with baking paper.
8. Roll out half of the dough on a floured surface to fit the bottom of the tin.
9. Roll out the marzipan and place it on top of the dough in the tin.
10. Roll out the remaining dough and place it on top of the marzipan, pressing the edges together to seal.
11. Brush the top of the bun with milk.
12. Bake for 2-2.5 hours until the bun is firm and dark brown.
13. Allow the bun to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 30 minutes
Cooking time: 2-2.5 hours
Temperature:
180°C
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 580
Fat: 27g
Carbohydrates: 77g
Protein: 9g
Substitutions for ingredients:
- You can substitute the raisins and currants with other dried fruits such as cranberries or chopped apricots.
- If you don't have marzipan, you can use almond paste instead.
Variations:
- You can add chopped candied cherries to the dough for a pop of color.
- Instead of marzipan, you can use a layer of fruit mincemeat.
Tips and tricks:
- Make sure to seal the edges of the dough well to prevent the marzipan from leaking out.
- If the bun is browning too quickly, cover it with foil for the remaining cooking time.
Storage instructions:
- Store the cooled bun in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat, wrap the bun in foil and place it in a preheated oven at 180°C for 10-15 minutes.
Presentation ideas:
- Serve the bun sliced with a dollop of whipped cream on top.
Garnishes:
- Sprinkle the top of the bun with icing sugar for a festive touch.
Pairings:
- Serve with a cup of tea or coffee.
Suggested side dishes:
- This bun is quite rich on its own, but you could serve it with a side of fresh fruit or a light salad.
Troubleshooting advice:
- If the dough is too dry, add a splash more milk.
- If the dough is too wet, add a little more flour.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with the dough to prevent the spread of bacteria.
Food history:
- Black Bun is a traditional Scottish cake that dates back to the 16th century.
Flavor profiles:
- This bun is rich and spicy with a sweet almond flavor from the marzipan.
Serving suggestions:
- Serve the bun as a dessert or as part of a festive afternoon tea.
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Region: Scottish