Black bun

Method

Make the pastry by rubbing butter into 300g flour with salt until breadcrumb texture, then mix in caster sugar, beaten egg and cold water until a firm dough forms. Line a 20cm round cake tin with two-thirds of the pastry, pressing firmly. Combine all dried fruits, mixed peel, brown sugar, ground almonds and spices in a bowl, then pack this mixture evenly into the pastry case. Cover with the remaining pastry, sealing the edges well, and brush the top with egg white mixed with milk. Bake at 180C for 1 hour 45 minutes to 2 hours until golden brown. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Wrap in greaseproof paper and store in an airtight container for at least two weeks before serving, allowing the flavours to develop.