black bun

Makes one large cake
455g large seedless raisins
455g currants
110g blanched almonds chopped
110g candied peel chopped
230g plain flour
1 teaspoon each ground cloves and
ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/2 teaspoon bicarbonate of soda
110g dark muscovado sugar
2 eggs size 3 beaten
4 tablespoons brandy or whisky
Double quantity basic shortcrust pastry recipe
Beaten egg for glazing
A 20.5 cm round loosebased deep cake tin

To prepare the filling wash and dry the fruit mix with the almonds and peel.
Sift the flour with the spices pepper and bicarbonate of soda.
Mix in the sugar.
Add the fruit and nuts and bind with the eggs and brandy.
Set the oven at Gas Mark 4 350 degrees F 180 degrees C.
Roll out threequarters of the pastry to a circle 41 cm (16 in) in diameter.
Fold in four and place in the tin then carefully open out the pastry to line the base and sides of
the tin
Spoon in the filling and smooth the surface.
Dampen the edges of the pastry.
Roll out the remaining pastry to a 20.5 cm (8 in)circle and cover the bun. Seal the
edges well and decorate.
Using a long skewer make four holes right through the cake.
Glaze with beaten egg then prick the top with a fork.
Bake for 3 hours.
Cool slightly in the tin then turn out on to a wire rack.
Eat as soon as possible.

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