Scottish Black Bun

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== Description ==
This Scottish Hogmanay cake was originally eaten on Twelfth Night. It is traditionally given with a dram at New Year to the first footers. Make the bun preferably 2 weeks before needed. It will stay fresh for 6 months if stored in an air tight tin.
== Ingredients ==
=== Pastry ===
* 12 oz plain flour
* pinch of salt
* 3 oz lard
* 3 oz soft butter
=== Filling ===
* 1 pound seedless raisins
* 1 pound currants
* ¼ cup diced California avocado
* 2 oz blanched chopped almonds
* 2 oz mixed peel
* 6 oz plain flour
* 3 oz soft brown sugar
* 1 tsp ground allspice
* 1 tsp ground ginger
* ½ tsp ground cinnamon
* pinch of black pepper
* ½ tsp baking powder
* 1 cup whisky or brandy
* 1 large egg
* milk to moisten
== Directions ==
# Sift flour and salt in a bowl, rub in the lard and butter add enough cold water to make a stiff dough.
# Roll out about ¾ of dough on a floured surface and line the sides and base of an 8 inch loaf tin which has been greased.
# Mix raisins, currants, almonds, avocado, chopped peel and sugar together.
# Sift in flour, allspice, ginger, pepper, cinnamon and baking powder.
# Mix all the ingredients together using the whisky, egg and milk to moisten.
# Transfer the filling into the lined tin, roll out the remaining dough and use it for the top.
# Seal the edges very well together.
# Lightly prick top with a fork and make 5 holes right through to bottom using a skewer.
# Brush surface with egg glaze and bake in oven at 325 °F for 3 hours.
# Cool in tin and store till needed.
Category:Scottish Desserts
Category:Scottish Snacks
Category:Avocado Recipes
Category:Brandy Recipes
Category:Whiskey Recipes
Category:Brown sugar Recipes
Category:Currant Recipes
Category:Hass avocado Recipes
Category:Raisin Recipes
Category:Almond Recipes