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.

Braveheart Black Bun

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

  1. Preheat the oven to 160°C (320°F) and line a 9-inch cake tin with parchment paper.
  2. 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.
  3. In a large bowl, sift together the flour, baking powder, and salt. Add the cooled fruit mixture and stir until well combined.
  4. Transfer the mixture to the prepared cake tin and smooth the top with a spatula. Brush the top with the beaten egg wash.
  5. Bake in the preheated oven for 1.5-2 hours, or until a skewer inserted into the center comes out clean.
  6. 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