Festive Eating: Black Bun for New Year

I’ve already made the Black Bun for New Year’s Eve or, more correctly, for Hogmanay. It’s best to give it some time to mature.

Some older members will remember me from when I worked at Sainsbury’s and those small recipe books were partly my responsibility.

Josceline Dimbleby’s Cooking for Christmas comes out every year as an inspiration and this year I’ve revived Black Bun. In her words it is a dark succulent and concentrated mass of fruit, nuts and spices mixed with a lot of whisky, bound with very little flour and egg and sealed in a crisp pastry case. In Scotland, as the clock strikes midnight on New Year’s Eve, you cut your black bun and offer it around with a glass of whisky.