Scotch Currant Bun

Ingredients

• 1 lb sugar
• 1 ½ cups flour
• 1 oz Jamaica pepper
• ½ lb butter
• ½ oz ground ginger
• Cold water
• 1 oz ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon black pepper
• 1 small teaspoon cream of tartar
• 2 lbs blue raisins
• 3 lbs currants
• ½ lb almonds, not blanched
• 1 cup milk

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Rub the butter into the flour.

2. Add baking powder and mix to a stiff paste with cold water.

3. Roll out the paste into a thin sheet.

4. Grease a cake tin and line it with the paste, reserving a piece for the top.

5. Prepare the fruit and add it to the flour, sugar, spices, baking soda, cream of tartar, and enough milk to moisten.

6. Mix everything thoroughly and pour the mixture into the lined tin.

7. Flatten the top, wet the edges, and place the reserved paste on top.

8. Prick the top with a fork, brush with a little egg, and bake in a moderate oven at 350°F (175°C) for 3 to 4 hours.