[AbitofMary_J]

thx fo ok i won’t have those probs lol… we had a fab xmas although we’ve all been hit with this bug… my wee lass got it 3 times… me twice, Mr W twice, his 2 girls 1 and wee barra zero… lol but got thru the festive times…

just go and disappear get wed come back have a shindig..!! simple easy and less expensive…!

[AbitofMary_J]

well with all these threads poppin up… thought id ask … as i always put me big gob before i think 1st… lol

[AbitofMary_J]

do you think they re-name oor * Black Bun* …???

Famous throughout Scotland since the 18th century, Black Bun was often made at Christmas, when it was sometimes called Yule Cake. The filling is much like a Christmas cake, but the delicate envelope of pastry gives it a special character it requires neither eggs nor sugar.

Preparation time: 30 minutes, plus cooling
Cooking time: 2 ½ hours
Serves 10-12

Dough:
500 g (1 lb) plain flour
¼ teaspoon salt
250 g (8 oz) butter
1-2 tablespoons iced water

Filling:
375 g (12 oz) self-raising flour
1 teaspoon cinnamon
¼ teaspoon black pepper
¼ teaspoon grated nutmeg
500 g (1 lb) seedless raisins
500 g (1 lb) currants
50 g (2 oz) chopped mixed peel (optional)
50 g (2 oz) glace cherries, chopped
125 g (4 oz) blanched almonds, coarsely chopped
2 tablespoons whisky
Milk, for mixing
2 egg yolks, beaten

1. Heat the oven to 180°C (350°F), Gas Mark 4. Grease either a 25 x 12 cm (10 x 5 inch) bread tin or a loose-bottomed 20 cm (8 inch) cake tin.

2. Mix the flour and salt together and rub in the butter until you have a crumb like consistency. Mix in 1 tablespoon of iced water. If the dough is still crumbly, add another tablespoon of iced water, and stir and mix until it will come away from the bowl in one piece, leaving the bowl clean.

3. Flour a board and roll the dough out to a little less than 5 mm (¼ inch) thickness. Line the bread or cake tin, moulding the dough against the sides and making sure there are no holes. Set aside a piece for the lid.

4. Mix all the dry ingredients for the filling together and then add all the fruit and the almonds. Stir well together. Stir in the whisky then add enough milk to bring it to a stiff consistency.

5. Fill the tin and smooth off flat at the top. Roll out the dough lid and lay it on loosely so that the inside can rise a little. Thrust a long skewer through the lid and filling, right to the bottom, in about eight places. Lightly prick the lid all over with a fork. Brush over with the beaten egg yolks.

6. Put the tin in the oven and bake for 2 ½ hours. Allow the bun to stand in the tin on a wire rack for 30 minutes before turning out.

[AbitofMary_J]

elo dawny xx u and the family have a good New Year… this ur 1st New Year here..?? and hows the wedding plans goin…?? x

[AbitofMary_J]

lol im DISLEXIC WITH NUMBERS AS WELL lol

[AbitofMary_J]

ohhhh 2 x’s im honored lol here look at the nosey bassa’s lookin at the thread…. NOSEY GITS U CALLED PETE NO… THEN F OOK AFF lol

[AbitofMary_J]

house totally de-bugged me hope…. went back to basic’s good ole fashion doon scrubbin on ur knees with boilin water vinegar touch of bleach….. me hoose smells like a clinic now ive been told lol… better than thinkin u’ve farted n followed thru lol

[AbitofMary_J]

i went to the dry slopes at Hillend in Edinburgh when i was a youngster 1st n last time… i graZed all me nose lol

[AbitofMary_J]

gemz wish u all the best, take a step back and enjoy life with your son. You don’t need a men to furfill your needs. Good to here you’ve got your ex as support and helping to raise your son… best wishes to you all.

[AbitofMary_J]

no butter…!!!!!

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