PASTRY:
1 lb. all purpose flour
1/4 tsp. salt
8 oz. butter
FILLING:
12 oz. self-raising flour
1 tsp. cinnamon
1/4 tsp. black pepper
1/4 tsp. nutmeg
1 lb. seedless raisins
1 lb. currants
2 oz. mixed peel, optional
2 oz. glace cherries, chopped
4 oz. blanched almonds, coarsely chopped
2 T. whisky
Milk
2 beaten egg yolks
1 lb. all purpose flour
1/4 tsp. salt
8 oz. butter
FILLING:
12 oz. self-raising flour
1 tsp. cinnamon
1/4 tsp. black pepper
1/4 tsp. nutmeg
1 lb. seedless raisins
1 lb. currants
2 oz. mixed peel, optional
2 oz. glace cherries, chopped
4 oz. blanched almonds, coarsely chopped
2 T. whisky
Milk
2 beaten egg yolks
Preparation
Mix flour and salt in a large mixing bowl; then rub in the butter until you have a crumb-like consistency. Mix in 1 T. very cold water. If the dough is still crumbly, add another and stir and mix until it will come away from the bowl in one piece, leaving the bowl clean.
Flour a board and roll the pastry out to a little less than 1/4 inch thickness. Grease either a 10x5 inch bread tin or a loose bottomed 8-inch cake tin. Line the tin, molding the pastry against the sides and making sure there are no holes. Set aside a piece for the lid.
Mix all the dry ingredients for the filling together and then add all the fruit and the almonds. Stir well together. Add the whisky and stir in and then enough milk to bring it to a stiff consistency.
Fill the tin and smooth off the top. Roll out the pastry lid and lay it loosely so that the inside can rise a little. Thrust a long skewer through the lid and filling, right to the bottom, in about 8 places. Lightly prick the lid all over with a fork. Brush over with the beaten egg yolks. Bake at 350F., 21/2 hours.
Allow the bun to stand in the tin on a wire rack for 30 minutes before turning out.
