1 Tbs dried yeast or piece of fresh the size of a walnut
430 ml warm skim milk
900 g strong plain white flour (breadmaking flour)
1/2 tsp salt
340 g unsalted butter
455 g currants
455 g seedless raisins
230 g stoned prunes, chopped
230 g chopped figs or (at a pinch) dates
6 Tbs Oxford marmalade
110 g flaked (slivered) almonds
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground cardamom
60 ml whisky
1 egg yolk
1 Tbs skimmed milk
Mix yeast and milk, allow to work for 10-15 minutes. Sift flour
and salt into a bowl, rub in butter. Mix in yeast mixture, knead
until smooth on floured worktop. Prove in covered oiled bowl until
double in bulk.
Mix together currents, raisins, prunes, figs, marmalade, almonds,
cinnamon, cloves, ginger, cardamom and whisky.
Divide dough into two pieces, size ratio 2:1. Flatten larger piece,
and lay filling onto it.
Knead filling and dough together until thoroughly incorporated.
Roll out smaller dough piece into a circle.
Place bun in centre of dough, wrap completely, drawing together
edges in the centre of the top with a pinch.
Line a cake tin (25-30cm, or 10-12") with greaseproof paper, and
invert bun into tin (pinched side down). Cover to prove dough for
30-40 mins. Skewer right through bun several times before glazing
with mixed egg yolk and milk.
Bake 2 hours at 180C / 350F / Gas 4.
Eat cold, with whisky at New Year, Burns' Night (25 Jan), St Andrews
Day (30 Nov) or any other vaguely Scottish excuse.