This is a tradional New Year treat from Scotland and Ireland
you will need to make it now in time for the celebrations

BLACK BUN

Dough
900g (2lb) Strong Plain White Flour
450ml (¾ pint) Warm Skimmed Milk
340g (12oz) Unsalted Butter
1 tbsp Dried Yeast or Fresh
½ tsp Salt

Filling
450g (1lb) Currants
450g (1lb) Seedless Raisins
225g (8oz) Prunes, stoned, chopped
225g (8oz) Chopped Figs or Dates
110g (4oz) Flaked Almonds
60ml (2floz) Whisky
6 tbsp Oxford Marmalade
2 tsp Ground Cinnamon
2 tsp Ground Cloves
2 tsp Ground Ginger
1 tsp Ground Cardamom
1 Egg Yolk
1 tbsp Milk

Sift flour and salt together, rub in the butter.
Cream yeast with sugar, when it bubbles, add to flour with water.
Knead well on a floured surface, cover, allow to stand in a warm place until doubled in volume.
Mix the currants, raisins, prunes, figs (or dates), almonds, marmalade, whisky and spices together.
Take two thirds of the dough, flatten on a floured surface, place the filling mixture on top.
Knead the dough and mixture together until incorporated.
Roll out the remaining dough into a circle.
Place the filling mixture into the centre and wrap completely, drawing together edges in the centre and pinch.
Invert (pinched side down), place in a 25-30cm (10-12 inch) cake tin, which has been lined with greaseproof paper.
Allow to stand in a warm place for 30-45 minutes, to prove.
Pierce with a skewer several times.
Beat together the egg yolk and milk, brush over the bun to glace.
Bake in a pre-heated oven at 180°C: 350°F: Gas 4 for 2 hours.
Allow to cool before cutting and eating.