Here’s bun I made earlier
Age-old baking traditions see Jenny Morrison learn about a recipe that is perfect for those first-footing friends
MASTERCHEF: The Professionals winner Gary Maclean wants to revive one of Scotland’s tastiest traditions as a survey shows our ageold Hogmanay rituals are falling out of fashion.
Research by retailer Lidl reveals that 53 per cent of the population has never tried black bun – a Scottish bake traditionally enjoyed over the New Year celebrations.
Black bun is typically offered as a new year gift revellers take when first-footing, alongside other items such as coal, salt, whisky, a coin and shortbread.
Gary, Scotland’s National Chef, has teamed up with the Daily Record to share his favourite recipe for black bun.
He said: “Black bun has been enjoyed across Scotland for centuries and I’m surprised that so many Scots have yet to try it.
“Our age-old Scottish traditions sadly seem to be falling out of fashion and I hope my recipe will encourage Scots to give black bun a try over the festive season.
“For me, Hogmanay is all about spending quality time with family and my kids absolutely love getting stuck in in the kitchen, so this recipe is perfect for them to help with rolling out the pastry, mixing up the filling and getting creative with pastry patterns on the top.”
The research also showed that as little as 14 per cent of the population plan to go firstfooting this Hogmanay and 26 per cent have never been.
The long-standing custom of first-footing sees Scots visiting friends, family and neighbours after the bells in the hope of being the first over the threshold – said to bring good fortune for the year ahead.
INGREDIENTS: For the pastry: 300g plain flour 150g unsalted butter (chilled) Half a tsp baking powder 1 pinch salt 75g cold water 1 free range egg (for glazing) For the filling: 260g plain flour 400g raisins 400g currants 1 tsp ground ginger 1 tsp ground cinnamon 1 tsp ground allspice 1 tsp mixed spice Half a tsp ground black pepper 130g dark muscovado sugar 130g chopped mixed peel 1 tsp bicarbonate of soda 2 tbsp blended Scotch whisky 2 free range eggs 4 tbsp butter milk (mix milk with a squeeze of lemon juice) METHOD:
● Sieve the flour, baking powder and the salt into a bowl.
● Dice the chilled butter and add to the flour, lightly rub in to achieve a sandy texture. Do this by running your hands down the insides of the bowl and go right to the bottom. When your fingers meet, slowly lift them out the bowl rubbing your thumbs over your fingers as you go.
● The secret of perfect pastry is to make sure you don’t work it too much at this stage. I like to see little flakes of butter once I have finished rubbing in.
● Make a well in the centre of the mix and add the 75g of water.
● Gradually incorporate the flour and carefully bring together until you have a smooth paste. ● Cut a third of the pastry off. Press both pieces of pastry into a flat round, wrap in cling film and allow to rest in the fridge for an hour before using so that you can pin it straight from the fridge.
● Preheat your oven to 160C (fan assisted)
● Sieve the flour, bicarbonate of soda and the spices into a bowl, add the remainder of the dry ingredients and mix well.
● Next, add the egg and whisky and mix until you get a stiff and sticky mix. Then put to one side until the pastry has rested.
● Slightly oil or line your loaf tin with parchment paper. If you have a nice new tin, oiling it will be enough.
● Roll out the two-thirds piece of pastry. When rolling, take your time and be careful not to use too much flour, this can dry out the pastry.
● Another thing to bear in mind is that the rolling pin should only be pushed backwards and forwards, you should turn the pastry and not the pin. If you turn the pastry each time you pin it, you get a much more even pastry and you are guaranteed it won’t stick to the table.
● This pastry is very forgiving so it should be easy enough to lift and line the loaf tin with but make sure you roll the pastry big enough so that you have an overhang.
● Push the pastry into all the corners of the tin then take your mix and fill the tin, ensuring you you push the mix in firmly and fill all the gaps.
● Once you have filled it you can now roll the 1/3rd piece of pastry for the lid.
● Roll the same as before until it is big enough. Next brush the edges of the overhanging pastry with beaten egg and carefully place the pastry on top.
● You can now use your artistic flair to finish. Crimp the edges by pinching with your fingers to create a seal and finish by brushing the top with beaten egg.
● Cook in the oven at 160C (fan assisted) 175C if not and bake for two hours. Once cooked, allow to cool in tin before serving.