Happy New Year and a slice of Black Bun!
Here in Scotland, for those of you who don’t know, we celebrate Hogmanay on the 31st of December, leading into the Bells at Midnight as the New Year arrives. In days gone by, and still today in many respects, it was the biggest party of the year, with everyone, young and old, rich and poor, having a knees-up and, as they say, some drink taken. There are a number of traditions, which many of us like to keep up, including “first-footing” when people visit their neighbours to join the party.
Traditionally, a first-foot was a tall, dark, handsome man, bearing a lump of coal (for good luck, unless you drop it on the white carpet) and, ideally, carrying a bottle of whisky with which to toast the New Year (ditto re the carpet). Shortbread and what’s called “Black Bun” are handed out to help absorb said whisky (other spirits are available, but are not as Scottish). Black Bun is delicious, but it must be said, a year’s supply of cholesterol in one go.
More specifically, Black Bun is a very rich fruit cake, containing a variety of dried fruits, usually including raisins, sultanas, currants, spices, and flaked almonds. In many respects, it’s not dissimilar to a Christmas cake, but, as you can see in the photo (from Wikipedia) with one big difference. Black Bun isn’t covered in icing, but rather it’s encased in a crumbly, buttery pastry. In fact, it looks more like a pie than a cake. But don’t let that put you off! If you’d like a recipe, have a look here, and if you’re a guest of ours next year and you’d like to try it (whisky isn’t obligatory, but it goes very well with it), then ask me and I’ll get the chef to make you some!
Sally de Waard, Owner, the Old Millhouse
