Scottish Christmas Bun

Ingredients:

For the Pastry:
360g plain flour
180g butter
cold water to mix

For the cake:
450g currants
450g raisins
1/2 tbsp ground cinnamon
1/2 tbsp ground ginger
114g slivered almonds
1/4 tsp black pepper
115g mixed peel
1/2 tsp baking soda
225g plain flour
3 eggs, beaten
60g sugar
2 tbsp brandy
1/2 tsp allspice

Method:

Sift together the flour, spices and baking soda into a bowl at least 2 or 3 times then add the fruit, nuts and sugar. Bring the ingredients together to a batter by mixing in the eggs and the brandy. Set aside for the flavours to mingle as you make the pastry.

Cube the butter then add to a bowl along with the flour. Rub together with your fingers until the mixture resembles fine breadcrumbs then add just enough water to bring the mixture together as a dough. Turn onto a lightly-floured surface. Cut 1/4 off the dough and set aside. Meanwhile, roll the 3/4 of the dough you have out quite thinly and use to line the base and sides of a well-greased 20cm loaf tin, sealing the overlaps as you go. Leave a little overlap at the top of the tin, this will make it easier to seal in the top pastry piece.

Pack the batter you made earlier into the prepared tin then roll out the reserved pastry to form a lid and using a little milk to seal and pinching the edges together. Lightly prick the surface with a fork then use a skewer to make four steam holes. Press down on the centre to depress it lightly (it will rise back during cooking) then brush the top with a little milk and place the loaf tin in an oven pre-heated to 160°C (320°F/Gas Mark 3) and bake for about 150 minutes, or until the pastry is golden and a skewer inserted into the centre of the cake emerges cleanly.

Store in an air-tight tin for at least 2 weeks to allow the cake to mature before serving.

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