Black Bun

Coat a coated cake pan 23 x 13 x 7 centimeters with oil. Flour and butter in food processor form, add sugar. Whisk for ten seconds until mixture is fine and crumbly. Add egg yolks and water, whisk for 15 seconds until a soft dough forms. Cover with plastic wrap and refrigerate for 20 min.

Preheat stove to 180§C. Stir together dried fruit, candied sugar, fruit, almond kernels, spices and whiskey in a large baking bowl. Sift flour, baking soda and cream of tartar over fruit, add milk, egg and egg yolks. Fold in well with a wooden spoon.

Roll out two-thirds of the dough, using it to line the bottom and sides of the prepared pan. Overhang the edge by 1, 5 centimeters. Spoon fruit mixture firmly into mold, smoothing surface. Roll out remaining dough into a cover for the mold. Brush edge of dough in mold and fruit filling with lightly beaten egg white.

Place dough lid over mold and press firmly. Press edges together; cut any excess dough into small pieces. Brush top of Black Bun with remaining egg white and sprinkle with sugar. Bake for one hour, then turn heat down to 160§C and bake for another 90 min. Cool in the pan. Keeps for up to a year.

Our Tip:

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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