Black Bun

Black Bun
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 612.9
  • Total Fat: 18.3 g
  • Cholesterol: 47.9 mg
  • Sodium: 25.0 mg
  • Total Carbs: 106.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 10.5 g

View full nutritional breakdown of Black Bun calories by ingredient
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Eaten with whisky at New Year, Burns' Night, St Andrews Day or any other festive occasion Eaten with whisky at New Year, Burns' Night, St Andrews Day or any other festive occasion
Number of Servings: 20


    9 cups Flour
    1.5 cups Warm Skimmed Milk
    1.5 cups Unsalted Butter
    1 tbsp Dried Yeast or Fresh
    ½ tsp Salt

    1.5 cups Currants
    1.5 cups Seedless Raisins
    1.5 cups Prunes, stoned, chopped
    1.5 cups Chopped Figs or Dates
    1.33 cups Flaked Almonds
    .25 cup Whisky
    6 tbsp Oxford Marmalade
    2 tsp Ground Cinnamon
    2 tsp Ground Cloves
    2 tsp Ground Ginger
    1 tsp Ground Cardamom
    1 Egg Yolk
    1 tbsp Milk


Sift flour and salt together, rub in the butter.
Cream yeast with sugar, when it bubbles, add to flour with water.
Knead well on a floured surface, cover, allow to stand in a warm place until doubled in volume.
Mix the currants, raisins, prunes, figs (or dates), almonds, marmalade, whisky and spices together.
Take two thirds of the dough, flatten on a floured surface, place the filling mixture on top.
Knead the dough and mixture together until incorporated.
Roll out the remaining dough into a circle.
Place the filling mixture into the centre and wrap completely, drawing together edges in the centre and pinch.
Invert (pinched side down), place in a 25-30cm (10-12 inch) cake tin, which has been lined with greaseproof paper.
Allow to stand in a warm place for 30-45 minutes, to prove.
Pierce with a skewer several times.
Beat together the egg yolk and milk, brush over the bun to glace.
Bake in a pre-heated oven at 180°C: 350°F: Gas 4 for 2 hours.
Allow to cool before cutting and eating.

Number of Servings: 20

Recipe submitted by SparkPeople user CELTIC_WITCH.

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