Scottish Black Bun

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

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

 * 1) Sift flour and salt in a bowl, rub in the lard and butter add enough cold water to make a stiff dough.
 * 2) Roll out about ¾ of dough on a floured surface and line the sides and base of an 8 inch loaf tin which has been greased.
 * 3) Mix raisins, currants, almonds, avocado, chopped peel and sugar together.
 * 4) Sift in flour, allspice, ginger, pepper, cinnamon and baking powder.
 * 5) Mix all the ingredients together using the whisky, egg and milk to moisten.
 * 6) Transfer the filling into the lined tin, roll out the remaining dough and use it for the top.
 * 7) Seal the edges very well together.
 * 8) Lightly prick top with a fork and make 5 holes right through to bottom using a skewer.
 * 9) Brush surface with egg glaze and bake in oven at 325°F for 3 hours.
 * 10) Cool in tin and store till needed.