Black Bun1

May 2010 : Black Bun

For the pastry : 12 oz plain flour (3 cups) - a pinch of salt - 3 oz lard (6 tablespoons) - 3 oz margarine (6 tablespoons)

For the filling : 1 lb seedles raisins (23/8 cups) - 1 lb cleaned currants (2 3/8 cups) - 2 oz blanched chopped almonds (1/3 cup) - 2 oz mixed peel, chopped (1/4 cup) - 6 oz plain flour (1 1/2 cups) - 1 level teaspoon ground allspice - 1/2 level teaspoon ground ginger - 1/2 level teaspoon ground cinnamonm - a pinch of black pepper - 1/2 level teaspoon baking powder - 1 tablespoon brandy - 1 large egg (size 2), beaten milk to moisten - an 8-inch loaf tin, greased.

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Sift the flour and salt into a bowl, rub in the fats, then mix in enough cold water to make a fairly stiff dough. Roll out three quarters of it and line the sides and base of the tin.

Mix the raisins, currants, almonds, chopped peel and sugar together. Sift in the flour, ground allspice, ginger, cinnamon, pepper and baking powder. Then bind the ingredients together using the brandy, almost all the beaten egg (leaving a little for the glaze) and enough milk just to moisten.

Pack the filling into the lined tin, then roll out the remaining piece of dough and use it for the lid. Seal the edges really well together, lightly prick the suface with a fork and make four holes right through to the bottom using a skewer.

Brush the surface with egg glaze then bake the bun at Gas 3/325°F/160°C for 3 hours. Cool in the tin then store. The cake will remain fresh for up to six months inf stored in an airtight tin.

Revised: mei 02, 2010