Whisky Black Bun (00014)

1 lb 10 oz plain flour
    salt
8 oz butter
7 large eggs
4 oz whole almonds
1 lb raisins
1 rounded tsp ground cloves
1 level tsp ground ginger
¼ level tsp black pepper
1lb 4 oz currants
5 oz honey (heather in Scotland)
2 tbsp whisky
¼ pint and also 2 tbsp milk

Set oven at moderate 350°.
Grease an oblong loaf tin 9" x 5".
Sift 1lb flour and salt into a bowl.
Rub in butter until mixture resembles fine breadcrumbs.
Beat 4 eggs and stir enough beaten egg into the flour mixture to make a fairly stiff dough.
Cut off ¼ dough and reserve for lid.
Line tin with rest of dough.
Prick bottom pastry well.
Put almonds in a pan, cover with water and bring to boil, then drain and skin.
Chop almonds with raisins.
Sift rest of flour, salt, cloves, ginger and pepper.
Stir in almonds, raisins, currants and honey.
Stir in the whisky!
Beat remaining eggs with nearly all the milk.
Reserve a little for brushing the top of the bun.

Add beaten eggs to mixture and stir.
Pack into pastry lined tin.
Flatten down with wooden spoon.
Roll out reserved pastry to make lid of bun.
Fit in position and seal with thumb and forefinger.
Make four holes in top of bun.
Push skewer or knife down holes right to the bottom of tin.
Brush top of bun lightly with reserve liquid.
Prick all over with fork.
Bake in centre of preheated oven for 2 hrs 15 mins or until skewer comes out clean.
Let cool and leave for at least 12 hrs before cutting.
This keeps well - about 1 month.
Wrap in double greaseproof paper, then foil - not just foil.

This is a traditional Scottish recipe. The pastry case is not always eaten.