Black Bun

Instructions

1. Prepare the pastry
   Sift the flour and baking powder into a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and enough cold water to form a stiff dough. Knead lightly on a floured surface, then wrap in plastic wrap and chill for 30 minutes.
2. Make the filling
   Mix together the raisins, currants, candied peel, brown sugar, flour, and all the spices in a large bowl. Add the whisky or brandy and mix thoroughly until everything is well combined and the mixture is moist but not wet.
3. Preheat the oven
   Preheat your oven to 160°C (140°C fan, Gas Mark 3). Grease a 900g (2lb) loaf tin and line with parchment paper, leaving some overhanging the sides to help with removal later.
4. Assemble the black bun
   Roll out two-thirds of the pastry to line the loaf tin, ensuring there are no gaps. The pastry should hang over the edges slightly. Spoon the filling mixture into the pastry-lined tin, pressing down firmly to ensure there are no air pockets.
5. Complete the pastry casing
   Roll out the remaining pastry to form a lid. Moisten the edges of the pastry in the tin with water, then place the lid on top. Trim the edges and crimp together to seal. Make a few small holes in the top with a skewer to allow steam to escape.
6. Bake the black bun
   Beat the remaining egg and brush over the top of the pastry. Bake in the preheated oven for about 2 hours to 2 hours 30 minutes, or until the pastry is golden brown. Cover with foil if it begins to brown too much.
7. Cool and store
   Allow to cool completely in the tin before carefully removing using the parchment paper. Wrap in fresh parchment paper and then in foil. Store in an airtight container for at least a week before serving to allow the flavors to mature.