Traditional Scottish Black Bun

Prepare shortcrust pastry.

Mix the filling: raisins, currants, almonds, peel, sugar, flour, and a heavy dose of spices (including black pepper, ginger, and cinnamon).

Stir in brandy or whisky and enough milk to bind into a very dense, dark cake mixture.

Roll pastry thin and line a loaf tin, leaving enough to fold over the top.

Pack the fruit mixture tightly into the case.

Cover with the remaining pastry and seal completely.

Prick with a fork and bake at 150°C for 2.5 to 3 hours.

Store for several weeks before cutting (traditionally for Hogmanay).