8oz (225g) shortcrust pastry (made with 4oz (100g) unsalted butter
2oz (50g) chopped almonds
1lb (450g) California raisins
2oz (50g) mixed cut peel
1oz (25g) soft brown sugar
1teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
½ teaspoon bicarbonate of soda
4oz (100g) unsalted butter (to be added to fruit mix)
Preheat oven to 170C/325F/Gas 3
Line a 2lb (900g) loaf tin with 2/3 of pastry, rolled out.
Mix almonds, raisins, peel, sugar, spices and bicarbonate of soda.
Melt butter, add to fruit mix. Beat eggs and add to mix.
Smooth into pastry case lining tin.
Roll out remaining pastry, cover black bun mix, dampening edges
and pressing to seal.
Brush with egg or milk and decorate the top with a thistle
and 2 leaves cut from trimmings of pastry.
Make some holes in the pastry top with a skewer and bake in
preheated oven for 2 hours. Leave to cool in tin.
To serve - turn out of tin and wrap in double foil to preserve texture,
eat cold, sliced and coated with butter.
The bun will freeze well for up to one year.