Braveheart Black Bun
The Braveheart Black Bun is a traditional Scottish dessert that is perfect for celebrating special occasions. This rich and hearty fruitcake is wrapped in a layer of pastry, giving it a unique and striking appearance.
Ingredients
- 500g mixed dried fruit
- 150g dark brown sugar
- 150g unsalted butter
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tbsp black treacle
- 1 tbsp whisky
- 300g plain flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 160°C (320°F) and line a 9-inch cake tin with parchment paper.
- In a large saucepan, combine the dried fruit, sugar, butter, spices, treacle, and whisky. Cook over low heat for 10-15 minutes, stirring occasionally, until the butter has melted and the sugar has dissolved. Remove from heat and let cool.
- In a large bowl, sift together the flour, baking powder, and salt. Add the cooled fruit mixture and stir until well combined.
- Transfer the mixture to the prepared cake tin and smooth the top with a spatula. Brush the top with the beaten egg wash.
- Bake in the preheated oven for 1.5-2 hours, or until a skewer inserted into the center comes out clean.
- Allow the Braveheart Black Bun to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Fat
- 15g
- Protein
- 5g
Supplies
9-inch cake tin Parchment paper Saucepan Large bowl Spatula Wire rack
Tools
Oven
Serving suggestions
Serve the Braveheart Black Bun with a dollop of clotted cream or a drizzle of whisky-infused custard for a truly indulgent dessert experience.
Tips & tricks
For an extra special touch, decorate the top of the Braveheart Black Bun with a traditional Scottish thistle made from pastry before baking.
Cost
$15