Black Bun
Bake it now for Hogmanay: a dense, spiced fruit cake sealed inside a pastry case that needs weeks to mature.
AI assistance: the introduction, ingredient list, method, tips and FAQ on this page were drafted with an AI writing tool, working from long-established traditional methods. Named editor who reviewed it: owner to supply How we work
- Prep
- 40 min
- Cook
- 2 hr 45 min
- Total
- 3 hr 30 min
- Makes
- 16 servings
- Difficulty
- Involved
- Course
- Cake
- Cuisine
- Scottish
Black bun is the Scottish New Year cake: a very rich, dark mix of dried fruit, spice and whisky baked inside a plain pastry crust. It was traditionally carried by first-footers, the first visitors over the threshold after midnight at Hogmanay.
It improves with keeping, so mid-November is the perfect time to bake it.
Ingredients
Pastry
- 225 g plain flour
- 110 g cold butter, cubed
- ½ tsp baking powder
- 3 tbsp cold water, roughly
- 1 egg, beaten, to glaze
Filling
- 225 g plain flour
- ½ tsp bicarbonate of soda
- 450 g raisins
- 450 g currants
- 50 g chopped mixed peel
- 50 g chopped almonds
- 100 g soft dark brown sugar
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- ½ tsp ground black pepper
- 1 egg, beaten
- 3 tbsp whisky
- 100 ml milk, roughly
Equipment
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Method
- 1
Heat the oven to 160°C / 140°C fan / gas 3 and butter a 2 lb (900 g) loaf tin.
- 2
For the pastry, rub the butter into the flour and baking powder, then add just enough cold water to bring it together. Roll out two-thirds and line the tin, leaving a little overhang. Keep the rest for the lid.
- 3
For the filling, mix all the dry ingredients, fruit and spices in a large bowl. Stir in the egg, whisky and enough milk to just moisten everything: it should be stiff, not wet.
- 4
Pack the filling firmly into the pastry case. Roll out the lid, dampen the edges and seal it on top. Prick all over with a skewer right through to the base, and brush with beaten egg.
- 5
Bake for 2½–3 hours, until the pastry is golden and a skewer comes out clean. Cool in the tin, then wrap in baking paper and foil and keep in an airtight tin for at least 2 weeks before cutting.
Tips
Serve in thin slices with a dram, or with cheese. For a lighter Scottish fruit cake, try Dundee cake.
If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Pastry burns before the filling is cooked | Oven too hot | Bake low and cover the top loosely with foil after an hour |
| Filling crumbles when sliced | Cut too soon, or filling too dry | Let it mature for 2 weeks and add milk until just moist |
Frequently asked questions
How far ahead should I make black bun?
At least 2 weeks before Hogmanay, and up to 6 weeks. It mellows and becomes easier to slice as it matures.
What is first-footing?
The Scottish custom of being the first visitor to a house after midnight at Hogmanay, traditionally bringing gifts such as black bun, shortbread, coal or whisky.
How do I store black bun?
Wrapped in baking paper and foil, in an airtight tin, in a cool place. It keeps for many weeks.
Guides for this recipe
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Card photos: Small cakes cooling on a wire rack, James Petts from London, England via Wikimedia Commons, CC BY-SA 2.0, cropped; A sliced tin loaf, baked in a loaf tin, Mike Finn via Wikimedia Commons, CC BY 2.0, cropped; A wooden rolling pin with handles, Peter Kammer via Wikimedia Commons, CC BY-SA 3.0, cropped; Stacked cream-coloured ceramic mixing bowls, RLiverpool2021 via Wikimedia Commons, CC BY-SA 4.0, cropped; A round, dark clootie dumpling on a plate, Matt Riggott from Reykjavik, Iceland via Wikimedia Commons, CC BY-SA 2.0, cropped; A bowl of cock-a-leekie soup with shredded chicken and leeks, Laurel F via Wikimedia Commons, CC BY-SA 2.0, cropped; Glasses of cranachan beside a bottle of Scotch whisky, Saskia van de Nieuwenhof from Edinburgh, United Kingdom via Wikimedia Commons, CC BY-SA 2.0, cropped. All credits: image credits.