About the Highland Society
The Highland Society of New Brunswick at Miramichi is a volunteer, not-for-profit, charitable organization. Our purpose is to celebrate Scottish culture and provide an opportunity for education and growth of this diverse culture. The society became incorporated on April 11th, 1846. Read more »
Photo Gallery
Historic St. Andrews Cemetery (Chatham)
Corner of Water St. & St. Andrew’s St.
Protestantism came to the Miramichi between 1765 and 1800 with the arrival of Scottish Immigrants. The first Presbyterian Church on the river was established at Wilson’s Point after 1792. The first Minister was the Rev. John Urquhart, who held services on alternate Sundays at Wilson’s Point and a second church at Moorfield. Rev. Urquhart drowned in 1814 while crossing the Miramichi River.
Miramichi Scottish Festival
August 19-21, 2022
Join the Clans to celebrate the Scottish culture on the Miramichi. Enjoy music, song, dance, competitions, demonstrations, exhibitions and much, much more. Entertainment will feature many talents.
MacDonald Farm Provincial Heritage Site
Opening for the season June 28, 2022 from Tuesday to Sunday 10:00 AM to 5:00 PM.
A Must-See cultural attraction located in Bartibog in a pastoral setting overlooking the Miramichi River. A tour of the restored property, in the company of costumed guides, will take you back to the 1820s when the family of Scottish settler, Alexander MacDonald, helped to develop the area. Visit the grand manor house made of Scottish stone, savour the smells of traditional foods, view embroidery and domestic crafts, and observe gardening and the daily care of farm animals.
Wilson's Point ~ At the Enclosure
Wilson's Point is a site with great significance to the history of Miramichi. Many of the earliest English speaking settlers lived and were buried in this area and it holds the history of our Scottish ancestors.
Open Seasonally June to October daily from 9:30 to 4:30
Recent updates ~ from facebook
Unveiling the Secrets of Traditional Scottish Black Bun
Traditional Scottish Black Bun is a rich and flavorful fruitcake wrapped in a buttery pastry. Filled with currants, raisins, candied peel, and almonds, it's infused with warming spices and a hint of whisky or rum. This festive treat is perfect for celebrating Hogmanay or any special occasion.
Background Story
The traditional Scottish Black Bun holds a rich history that dates back centuries. It is believed to have originated in the 16th century and was originally called "Black Cake." The name "Black Bun" was later adopted due to its dark, almost black appearance. This delicious treat has become a staple in Scottish celebrations, especially during Hogmanay, the Scottish New Year's Eve.
In the past, the Black Bun was considered a luxury item due to its ingredients, which were expensive and often hard to come by. It was often reserved for special occasions and celebrations. The fruit and spices used in the recipe were a symbol of abundance and prosperity, making it a fitting addition to New Year's festivities. The black treacle/molasses and whisky/rum added to the mixture added depth of flavor and a touch of indulgence.
The Black Bun has also been associated with customs and beliefs. It was believed that consuming a slice of Black Bun on Hogmanay would bring good luck and ward off evil spirits for the coming year. This tradition is still followed by many Scottish families today. The aged and rich flavor of the Black Bun is a testament to the patience and anticipation that surrounds the arrival of the New Year.
Today, the Black Bun continues to be a beloved Scottish delicacy, passed down through generations. Its dense, fruity texture and rich, spiced flavor evoke a sense of tradition and nostalgia. Whether enjoyed on Hogmanay or during any special occasion, the Black Bun is a reminder of Scotland's culinary heritage and the warmth and joy shared with loved ones.
Timing
Prep Time: 30 Minutes
The preparation time for this recipe before cooking it is approximately 30 minutes.
Cooking Time: 2 Minutes
The black bun should be baked for about 2 hours, or until it is dark golden brown and firm to the touch.
Recipe Tips
* When cooking this Traditional Scottish Black Bun recipe, here are some special things to note: 1
* The dough for the black bun can be quite stiff, so it may require some effort to knead it until smooth
* Be patient and keep kneading until the dough comes together
* Traditional black buns are usually made with whisky, but you can also use rum if you prefer
* The alcohol adds flavor to the fruit mixture
* Black treacle (or molasses) gives the black bun its dark color and rich taste
* Make sure to use black treacle specifically, as it has a distinct flavor
* The fruit mixture should be well combined with the dry ingredients to ensure an even distribution of flavors throughout the black bun
* Mix it thoroughly until everything is evenly distributed
* Press the dough firmly into the cake tin to ensure that it holds its shape while baking
* You want a compact and sturdy black bun
* The cross-shaped incision on the top of the black bun is important as it allows steam to escape while baking, preventing the bun from becoming too moist
* The baking time may vary depending on your oven, so keep an eye on the black bun while it bakes
* It should be dark golden brown and firm to the touch when done
* Allow the black bun to cool completely in the tin before removing it
* This will help it retain its shape and prevent it from crumbling
* To develop the flavors, it's best to wrap the black bun tightly in foil and store it for a few days before serving
* This will allow the fruit and spices to infuse and enhance the overall taste
* Enjoy the black bun in slices, traditionally served on Hogmanay (New Year's Eve) or as a special treat throughout the year
* Serve it with a cup of tea or coffee for a delightful Scottish treat
Ingredients
* 500g allpurpose flour
* 250g unsalted butter
* 250g dark brown sugar
* 250g currants
* 250g raisins
* 125g candied peel
* 100g blanched almonds, roughly chopped
* 2 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon allspice
* 1 teaspoon black pepper
* 1 teaspoon salt
* 2 large eggs
* 2 tablespoons whisky or rum
* 2 tablespoons black treacle/molasses
* Zest of 1 lemon
* Zest of 1 orange
* Milk, for brushing
Directions
Step 1
In a large mixing bowl, combine the flour, spices, salt, and sugar. Rub in the butter until the mixture resembles breadcrumbs.
Step 2
Add the currants, raisins, candied peel, chopped almonds, lemon zest, and orange zest. Mix well to combine.
Step 3
In a separate bowl, beat the eggs with the whisky (or rum) and black treacle. Pour this mixture into the dry ingredients and mix thoroughly until a stiff dough forms.
Step 4
Turn the dough out onto a floured surface and knead it for a few minutes until smooth. Divide the dough into two equal portions.
Step 5
Grease a 9-inch cake tin or line it with parchment paper. Take one portion of the dough and press it firmly into the bottom of the tin, making sure it covers the entire base.
Step 6
Roll out the second portion of dough into a circle slightly larger than the cake tin. Place it on top of the fruit mixture in the tin and press the edges together to seal.
Step 7
Use a sharp knife to make a cross-shaped incision in the center of the dough. This allows steam to escape while baking.
Step 8
Preheat the oven to 325°F (160°C).
Step 9
Brush the top of the black bun with a little milk to give it a golden color when baked.
Step 10
Bake the black bun for about 2 hours, or until it is dark golden brown and firm to the touch.
Step 11
Remove from the oven and allow the black bun to cool completely in the tin before turning it out.
Step 12
Once cooled, wrap the black bun tightly in foil and store it for a few days to allow the flavors to develop. Black bun is traditionally eaten on Hogmanay (New Year's Eve), but it can be enjoyed throughout the year.
Taken from inventedreceipes website
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Well folks the countdown is on! There have been many hours put in by our committee to make everything perfect for your visit! We are hoping this will kick start your Christmas Spirit! It truly is a magical experience! Cant wait to see all the smiling faces starting this Saturday at 1 pm!
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