Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 20 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- FOR THE PASTRY CASE
- 12 ounces plain flour (3 cups)
- 1/2 teaspoon baking powder
- 3 ounces lard (6 tablespoons)
- 3 ounces butter or margarine (6 tablespoons)
- 1 pinch Salt
- Cold water
- FOR THE FILLING:
- 1 pound seedless raisins (23/4 cups)
- 2 tablespoon brandy
- 1 dessertspoon Milk to moisten
- 1 pound cleaned currants (23/4 cups
- 2 ounces chopped blanched almonds (Third of a cup)
- 1 pinch black pepper a generous pinch
- 2 ounces chopped mixed peel (1/4 cup)
- 6 ounces plain flour (11/2 cups)
- 3 ounces soft brown sugar (Third of a cup)
- 1 teaspoon ground allspice level teaspoon
- 1/2 teaspoon Ground Ginger level
- 1/2 teaspoon Ground cinnamon level
- 1/2 teaspoon Baking powder level
- 1 large Egg beaten
Preparation
Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make a stiff dough which will be used to line the tin. Roll out the pastry and cut into six pieces sized to fit the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell.
Mix the raisins, currants, almonds, peel and sugar together. Sift in the flour, add all the spices and baking powder, then bind them together using the brandy and most of the egg. Adding enough milk to moisten.
Place all the filling into the lined tin finally adding 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.
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 2? to 3 hours. Test with a skewer which should come out clean; if not, continue cooking.
Cool in the tin and then turn onto a wire rack. Cool thoroughly before storing until Hogmanay
