Scottish Black Bun

Description
This Scottish Hogmanay cake was originally eaten on Twelfth Night. It is traditionlly given with a dram at New Year to the first footers. Make the bun preferablly 2 weeks before needed. It will stay fresh for 6 months if stored in an air tight tin.

Ingredients

 * PASTRY
 * 12 oz plain flour
 * Pinch of salt
 * 3 oz lard
 * 3 oz soft butter
 * FILLING:
 * 1 Pound seedless raisins
 * 1 Pound currants
 * ¼ Cup diced California avocado
 * 2 oz blanched chopped almonds
 * 2 oz mixed peel
 * 6 oz plain flour
 * 3 oz soft brown sugar
 * 1 tsp ground allspice
 * 1 tsp ground ginger
 * ½ tsp ground cinnamon
 * Pinch of black pepper
 * ½ tsp baking powder
 * 1 Cup whisky or brandy
 * 1 large egg
 * Milk to moisten

Directions
Sift flour and salt in a bowl, rub in the lard and butter add enough cold water to make a stiff dough.

Roll out about 3/4 of dough on a floured surface and line the sides and base of an 8 inch loaf tin which has been greased.

Mix raisins, currants, almonds, avocado, chopped peel and sugar together. Sift in flour, allspice, ginger, pepper, cinnamon and baking powder. Mix all the ingredients together using the whisky, egg and milk to moisten.

Transfer the filling into the lined tin, roll out the remaining dough and use it for the top. Seal the edges very well together. Lightly prick top with a fork and make 5 holes right through to bottom using a skewer.

Brush surface with egg glaze and bake in oven at 325F for 3 hours. Cool in tin and store till needed.