Scotch Buns (Recipe from 1903)

Scotch Buns (Recipe from 1903) >>>

Auckland Star, Volume XXXIV, Issue 209, 2 September 1903, Page 2 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Scotch Buns recipe converted to metric measurements.

Ingredients:

• 1.36 kg dough (as for bread)

• 340 g butter (use 255 g first, keep 85 g aside)

• 450 g sugar

• 450 g sultanas

• 450 g large raisins, chopped

• 680 g currants

• 225 g blanched and chopped almonds

• 115 g mixed orange and lemon peel, finely chopped

• 1 packet allspice (about 7-10 g, depending on the packet)

Instructions:

1. Take the 1.36 kg bread dough and knead in 255 g of butter.

2. Roll out very thin.

3. Line a well-buttered cake dish with the rolled dough, leaving enough to cover the top.

4. Into the remaining dough, work in:

   • 450 g sugar

   • 450 g sultanas

   • 450 g chopped large raisins

   • 680 g currants

   • 225 g blanched and chopped almonds

   • 115 g finely chopped orange and lemon peel

   • 1 packet allspice

5. Knead well.

6. Place the mixture into the lined tin.

7. Wet the edges of the dough and cover with the reserved dough.

8. Bake slowly for 2 hours or more.