Christmas Recipes

Click on the recipe names to view our delicious recipes!

• Chocolate Truffles
• Black Bun - traditionally served at New Year

Christmas Recipe = Black Bun - traditionally served at New Year in Scotland

Ingredients:
Pastry:
12oz plain flour
3oz lard
3oz butter or margarine
Pinch of salt
Filling:
Half teaspoon baking powder
Cold water
1lb seedless raisins
1lb cleaned currants
2oz chopped, blanched almonds
2oz chopped mixed peel
6oz plain flour
3oz soft brown sugar
1 tsp ground allspice
0.5 tsp each of ground ginger, ground cinnamon, baking powder
Generous pinch of black pepper
1 tbsp brandy
One large, beaten egg
Milk to moisten

Method:
Grease and flour an 8-inch loaf tin.
Rub the lard and butter into the flour and salt and then mix in enough cold water to make a stiff dough. Roll out the pastry and cut into five pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell.
Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, all the 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.