Black Bun

Short-crust pastry

1 lb seedless raisins (2¾ cups)
Mix the raisins, currants, almonds, peel and sugar together
1 lb cleaned currants (2¾ cups
2 oz chopped, blanched almonds (Third of a cup)
2 oz chopped mixed peel (¼ cup)
3 oz soft brown sugar (Third of a cup)
6 oz plain flour (1½ cups)
Sift in the flour, all the spices and baking powder
One level teaspoon ground allspice
Half level teaspoon ground ginger,
Half level teaspoon ground cinnamon
Half level teaspoon baking powder
Generous pinch of black pepper
One tablespoon brandy
bind them together using the brandy and almost all the egg and add enough milk to moisten.
One large, beaten egg
Milk to moisten
Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer. Depress the centre slightly (it will rise as it cooks).
Brush the top with milk or the rest of the egg to create a glaze.
Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2½ to 3 hours. Test with a skewer h should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely!
Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay.