Blackbun

Ingredients

Shortcrust pastry

• 10 oz (283g) self raising flour
• 1 tsp salt
• 4 oz (113g) vegan margarine
• Soya milk to bind

Filling

• 1 lb (454g) raisins
• 1/2 lb (227g) dates
• 1/2 lb (230g) currants
• 2 oz apricots (65g) (dried, chopped)
• 4 oz almonds (110g) (chopped)
• 4 oz muscovado (115g) sugar
• 8 oz (253g) plain flour
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1 tsp all spice
• 1 tsp cream of tartar
• 1 tsp bicarbonate of soda
• 1/4 pint (142ml) soya yoghurt
• 1/4 pint (142ml) whisky

Method

1. First make the shortcrust pastry. Add all dry ingredients, rub in margarine and then bind with the milk.
2. To make the filling mix all the filling ingredients together.
3. Roll out pastry into a large rectangle. Line middle of pastry with filling and roll up into a big 'sausage'. Bake in medium / hot oven for half an hour.