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Scottish New Year's Traditional Foods

Updated on December 28, 2015
Currants
Currants | Source

A Long Party

Hogmanay is New Year's celebrating in Scotland, where the party lasts for three days.

I hope you enoy these recipes that were brought to the United States and into Ohio by some of my ancestors from various parts of the UK - especially Scotland.
I hope you enoy these recipes that were brought to the United States and into Ohio by some of my ancestors from various parts of the UK - especially Scotland.

New Year's - Hogmanay's Black Bun

BLACK BUN

This is a traditional pastry often eaten at the end of the year at the Scottish Hogmanay at the turn of the new year. Some of my ancestors lived in Scotland for some time and they may have added some things to the recipe.

INGREDIENTS FOR PASTRY

  • 3 cups flour
  • ½ cup lard
  • 6 Tablespoons butter or margarine
  • A pinch of salt
  • 1/2 teaspoon baking powder
  • Cold water

INGREDIENTS FOR FILLING

  • 1 pounsd raisins
  • 1 pound currants
  • 2 ounces chopped, blanched almonds
  • 2 ounces chopped mixed peel
  • 1.5 cups plain flour
  • 1/4 cup soft brown sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon each of ground ginger, cinnamon, baking powder
  • One generous pinch of black pepper
  • 1 Tablespoon brandy
  • 1 large egg, beaten well
  • Milk to moisten

DIRECTIONS

  • Grease an 8-inch loaf tin.
  • Rub the fats together and into the flour and salt in a large bowl.
  • Mix in enough cold water to make a stiff dough.
  • Roll the pastry and cut into six pieces, using the bottom, top and four sides of the tin as guide.
  • Press the bottom and sides in, pressing the overlaps to seal the pastry.
  • Mix raisins, currants, almonds, peel and sugar.
  • Sift in the flour, all spices and baking powder and mix together using the brandy and3/4 of the the egg and add enough milk to moisten.
  • Pack this filling into the pastry and cover with remaining pastry, pinching edges and using milk/egg to seal. Lightly stick the surface with a fork and make four holes all the way to the bottom of the pan with a skewer. Depress the center a bit.
  • Brush the top with milk/egg.
  • Bake in a pre-heated oven at 325 degrees F for 3 hours.
  • Test with a knife and if it comes out clean it's down.
  • Cool in the pan and carefully turn out onto a wire rack.
  • Cool completely before storing until Hogmanay.

A Thousand Pipers Pipe At the 2000 Hagmanay

The Route Of the Hogmanay Parade: The Royal Mile

A
Edinburgh Castle:
Edinburgh Castle, Castlehill, Edinburgh, Edinburgh EH1 2NG, UK

get directions

B
Holyrood Palace:
Palace of Holyrood, Edinburgh, Edinburgh EH8 8DX, UK

get directions

Pay Off Your Debts

Traditionally, it was a "must" to pay off all your debts before the end of December 31st each year in Scotland. Bad luck arrived if one did not do this, according to local superstition.

Currants
Currants | Source

A Ban On Christmas Makes A Bigger New Year's

Christmas was almost totally banned in Scotland for 400 years, from the late 17th century to the 1950s, because of the Protestant Reformation. Reform leaders declared Christmas to be Catholic only and to be avoided - How sad! New Year's was the big holiday. Christmas was banned for a time in the Original 13 Colonies in America as well and mince pies were illegal.

New Year's Persimmon Cookies

Here's another good recipe form the Scottish-Irish-English side of the family. I substitute other fruits for persiommons at times. I even used sweet potatoes once and the cookies were moist and good.


INGREDIENTS

  • 1 cup margarine
  • 1 cup shortening
  • 2 cups sugar
  • 2 cups mashed persimmons
  • 2 eggs
  • 2 tablespoons vanilla extract
  • 4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon apple pie spice
  • 1 tablespoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoon salt
  • 2 cups raisins or dried cranberries
  • 1 cup chopped nuts
  • 2 capfuls of brandy or vanilla
  • 1 small can drained pineapple
  • 1 small shredded apple or carrot or both

Persimmons
Persimmons | Source

DIRECTIONS

  • Cream margarine, shortening and sugar.
  • Add persimmons, eggs and vanilla and beat well.
  • Stir together flour and next 6 ingredients.
  • Add to batter; mix well, adding more flour, if batter is much too thin.
  • Stir in raisins and nuts.
  • Drop by teaspoons 2 inches apart on a greased cookie sheet.
  • Bake at 350 degrees F for 12-15 minutes.

Cool on a wire rack.

Additional Tasty Foods Traditional To Hogmanay


© 2007 Patty Inglish MS

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    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      9 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Dear PF, student in the Kentucky School Systems -- Try to raise your straight F grades so the govt doesn't have to support you if you graduate.

    • profile image

      Pube Fucker 

      9 years ago

      This shit it nasty

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Thanks for the nice comments, everyone. I like this one better than the standard fruitcake.

    • Kenny Wordsmith profile image

      Ashok Rajagopalan 

      10 years ago from Chennai

      Thanks for the recipes and the nugget of info at the beginning, Patty.

    • gabriella05 profile image

      gabriella05 

      10 years ago from Oldham

      Great Patty some more good food

      Thank you

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Almost sounds like my fruitcake. I like some black or red pepper in coffee for a change as well.

    • Whitney05 profile image

      Whitney 

      10 years ago from Georgia

      Yum, the Hogmanay's Black Bun sounds pretty good!

    • Patty Inglish, MS profile imageAUTHOR

      Patty Inglish MS 

      10 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Thanks jimmy, for the tip on whiskey. I know very little about alcohol in cooking, but am learning.

    • jimmythejock profile image

      James Paterson 

      10 years ago from Scotland

      Nice one Patty, i just love black bun but being scottish you may want to change the brandy for a good whisky, just a suggestion lol.....jimmy

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