Traditional Black Bun
By Morrisons
Published on 11 December 2025
Bake this traditional Scottish Black Bun for your Hogmanay celebrations! This rich, spiced fruit cake, encased in pastry, is a traditional first footing gift to bring good luck in the New Year.Time and servings
2 hrs 25 minsTotal time
10Servings
25 minsPrep time
2 hrsCooking time
Ingredients
- 225g plain flour, for the pastry
- 75g butter or lard, chilled and cubed
- 3-4 tbsp cold water
- 100g plain flour, for the filling
- 225g raisins
- 175g currants
- 50g blanched almonds, chopped
- 50g soft dark brown sugar
- 1 tbsp black treacle
- 2 tbsp milk
- 1 tbsp whisky or brandy (optional)
- 1 tsp ground ginger
- 1 tsp ground allspice
- ½ tsp ground cinnamon
Method
Step 1
Prepare the pastry by sifting the flour into a bowl. Rub in the chilled butter or lard until the mixture resembles fine breadcrumbs.Step 2
Add the cold water a tablespoon at a time. Mix until the dough comes together. Wrap the dough and chill it in the fridge for 30 minutes.Step 3
Prepare the filling in a large bowl, mix together the 100g of flour, raisins, currants, chopped almonds, sugar, and all the ground spices.Step 4
Add the black treacle, milk, and the optional whisky or brandy to the fruit mix. Stir everything well until it is thoroughly combined.Step 5
Before assembling the bun, preheat your oven to 160°C / 140°C Fan / Gas Mark 3. Lightly grease and line a loaf tin.Step 6
Lightly grease and line a loaf tin. Then divide the chilled pastry into two portions, one slightly larger than the other.Step 7
Roll out the larger piece of pastry and use it to line the base and sides of the prepared tin. Press the fruit filling firmly into the pastry case.Step 8
Roll out the smaller piece of pastry to form the lid. Brush the edges of the pastry case with water and place the lid on top. Press the edges together firmly to seal the bun.Step 9
Prick the top of the bun all over with a fork to allow steam to escape. Bake for 2 hours. If the pastry starts to brown too quickly, cover the top loosely with foil.Step 10
Once cooked, let the Black Bun cool completely in the tin before turning it out. Serve sliced and enjoy.