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» Blackbun

This is the traditional cake served to first footers at Hogmanay, who came to wish a Happy New Year and cadge a wee dram! Blackbun should be made about a month in advance to give it time to mature before eating - if you can resist it for that long...


Shortcrust pastry

  • 10 oz (283g) self raising flour
  • 1 tsp salt
  • 4 oz (113g) vegan margarine
  • Soya milk to bind


  • 1 lb (454g) raisins
  • 1/2 lb (227g) dates
  • 1/2 lb (230g) currants
  • 2 oz apricots (65g) (dried, chopped)
  • 4 oz almonds (110g) (chopped)
  • 4 oz muscovado (115g) sugar
  • 8 oz (253g) plain flour
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp all spice
  • 1 tsp cream of tartar
  • 1 tsp bicarbonate of soda
  • 1/4 pint (142ml) soya yoghurt
  • 1/4 pint (142ml) whisky


  1. First make the shortcrust pastry. Add all dry ingredients, rub in margarine and then bind with the milk.
  2. To make the filling mix all the filling ingredients together.
  3. Roll out pastry into a large rectangle. Line middle of pastry with filling and roll up into a big 'sausage'. Bake in medium / hot oven for half an hour.