Scottish Black Bun is a rich, spiced fruitcake encased in a crisp pastry shell, traditionally enjoyed during Hogmanay (New Year’s Eve). Packed with dried fruits, warm spices, and a touch of whisky, this dense and flavorful cake is a true celebration of Scotland’s culinary heritage. The combination of sweet, spiced filling and buttery pastry makes it a unique and festive treat, perfect for sharing with family and friends.
Why You’ll Love This Recipe
- Authentic Scottish Tradition – A classic Hogmanay treat with centuries of history.
- Rich and Spiced Flavor – Loaded with dried fruits, warm spices, and a hint of whisky.
- Beautifully Encased in Pastry – A crisp, golden crust surrounds the dense fruitcake filling.
- Perfect for Celebrations – Enjoyed at New Year’s or any special occasion.
- Long-Lasting and Make-Ahead Friendly – Tastes even better after a few days as the flavors develop.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pastry:
- All-purpose flour
- Salt
- Unsalted butter (cold and cubed)
- Ice-cold water
For the Filling:
- Mixed dried fruit (raisins, currants, sultanas)
- Chopped almonds
- Dark brown sugar
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Allspice
- Ground cloves
- Black treacle (or molasses)
- Whisky (or strong tea)
- Egg (for brushing)
Directions
Prepare the Pastry:
- In a large bowl, mix the flour and salt.
- Rub in the cold butter until the mixture resembles breadcrumbs.
- Gradually add cold water and mix until a dough forms. Wrap and chill for 30 minutes.
Prepare the Filling:
- In a bowl, combine the dried fruit, almonds, sugar, spices, treacle, and whisky. Stir until well mixed and let sit for 15 minutes.
Assemble the Black Bun:
- Preheat oven to 325°F (160°C). Grease and line a loaf tin with parchment paper.
- Roll out two-thirds of the pastry and line the loaf tin, leaving excess over the edges.
- Spoon in the fruit mixture, pressing it down gently to pack it tightly.
- Roll out the remaining pastry and place it on top. Seal the edges, trim the excess, and prick the top with a fork.
- Brush the pastry with beaten egg.
Bake and Serve:
- Bake for 2 hours until the crust is golden brown.
- Let cool completely before slicing. Serve in thin slices with tea or whisky.
Servings and Timing
- Prep Time: 30 minutes
- Cooking Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: 10 slices
- Calories: 380 kcal per serving
Variations
- Nut-Free Version – Omit the almonds if needed, or replace them with sunflower seeds.
- Extra Moist Filling – Soak the dried fruit in whisky or tea overnight for deeper flavor.
- Sweeter Version – Add 2 tablespoons of honey or golden syrup for extra sweetness.
- Spiced Whisky Glaze – Brush the top with a whisky and sugar glaze after baking for added shine and flavor.
- Mini Black Buns – Make smaller portions using muffin tins or mini loaf pans for individual servings.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 1 week. The flavors improve over time.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: This cake is best enjoyed at room temperature, but you can warm slices slightly in a low oven (300°F/150°C) if desired.
FAQs
What is Scottish Black Bun?
Black Bun is a dense, spiced fruitcake wrapped in a crisp pastry shell, traditionally eaten in Scotland during Hogmanay (New Year’s Eve).
Can I use store-bought pastry?
Yes, if you’re short on time, ready-made shortcrust pastry can be used instead of homemade pastry.
What is the purpose of black treacle?
Black treacle (or molasses) adds depth, sweetness, and moisture to the filling.
Do I have to use whisky?
No, strong tea can be used as an alcohol-free alternative.
How far in advance can I make Black Bun?
It can be made up to a week in advance, as the flavors deepen over time.
What is the best way to serve Black Bun?
It is best served in thin slices with tea, coffee, or a dram of whisky.
Can I use different dried fruits?
Yes, you can mix in chopped dates, figs, or apricots for variation.
How do I ensure the pastry stays crisp?
Let the cake cool completely before slicing, and store it in an airtight container to maintain its texture.
Is Black Bun similar to Christmas cake?
Yes, but it has a pastry crust, making it different from a traditional Christmas fruitcake.
Can I make a gluten-free version?
Yes, use gluten-free flour for the pastry and ensure your oats (if used) are certified gluten-free.
Conclusion
Traditional Scottish Black Bun is a festive and flavorful treat that embodies Scotland’s rich culinary traditions. With its dense, spiced fruit filling and crisp pastry shell, it is the perfect way to celebrate Hogmanay or any special occasion. Whether paired with a cup of tea or a glass of whisky, this timeless cake is a delicious and nostalgic addition to any holiday spread. Try making it at home and experience a true taste of Scotland!
