Scotch Currant Bun

Ingredients

• 2 lbs. currants
• 1 lb. Sultanas
• 5 lb. citron, lemon, and orange peel
• 1 lb. sugar
• 1 lb. flour
• 1 packet mixed spice
• 1 teacupful milk
• 1 nutmeg (grated)
• 1 teaspoonful ground cinnamon
• 1 teaspoonful ground ginger
• 1 teaspoonful Jamaica pepper
• 1 teaspoonful carbonate of soda

Method

1. 1

   Crumble the butter finely amongst the flour.

2. 2

   Add the sugar, salt, powder.

3. 3

   Beat up the egg and add half a teacupful of water to it.

4. 4

   Set a little aside in a cup.

5. 5

   Make a stiff paste with the remainder.

6. 6

   Roll it out into a thin sheet, cut a piece for bottom and one for top of cake, and pieces for the sides.

7. 7

   Butter the inside of cakepan, line well with paste, brush with egg.

8. 8

   Moisten the fruit, &c., with milk, pack into cakepan.

9. 9

   Cover, brush with egg, prick with fork.

10. 10

    Bake 2 o 3 hours in moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 56. The excerpt below is the record exactly as published.

SCOTCH CURRANT BUN. 2 lbs. currants. 1 lb. Sultanas. 5 lb. citron, lemon, and orange peel. 1 lb. sugar. 1 lb. flour. 1 packet mixed spice. 1 teacupful milk. 1 nutmeg (grated). 1 teaspoonful ground cinnamon. 1 teaspoonful ground ginger. 1 teaspoonful Jamaica pepper. 1 teaspoonful carbonate of soda

Cook this with the app: pantry check, scaling, and the assistant.