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Scottish Christmas Bun

This inspired fruit cake is similar to black bun and can be
made in advance of the Christmas festivities, if kept in an
airtight tin. I have used F.M.McNeill’s (The Scots Kitchen 1929) scaled-down version of a Festive Cake at Hogmanay said to be an old family recipe.

1 lb Currants.
1/4 ounce Cinnamon.
1 lb Raisins.
1/4 ounce Ground Ginger.
1/4 lb Flaked Almonds.
1/4 Teaspoon Black Pepper.
1/4 lb Candied Peel.
1/2 Teaspoon Baking Soda.
1/2 Plain Flour.
3 Eggs.
2 ounces Sugar.
2 Tablespoons of Brandy.
1/2 Teaspoon Jamaica Pepper

Sift flour, sugar, spices and baking soda 2-3 times, add to the fruit. Bind ingredients together using beaten eggs and brandy. Lay aside and prepare the paste.

Paste
6 ounces Butter
12 ounces Plain Flour
Water

Sift flour into bowl and rub in butter. Mix in enough
cold water to make a stiff dough. Roll out thinly 3/4 of paste to line the base and sides of a large cake tin. Pack in the fruit filling. Roll out remaining paste and place on top. Moisten edges, seal well together. Prick surface and using a skewer make 4 holes right down to the bottom. Brush surface with beaten egg. Bake for 2½ hours Gas Mark 3, 325° f, 1600 c.

Note:
If pastry starts to brown too quickly cover with
greaseproof paper.

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