1. ,(!)
.82 Ea.!'IIII'l:~'.
buns
You will need 12 oz. plain flour
t level teaspoon salt You wil/ need ... 12 oz. plain flour
t level teaspoon eech mixed spice and 1 level teaspoon salt
ground cinN.wn
t level teaspoon each mixed spice,
9 OZ. butter
cinnamon and nutmeg
Preparation time 9 oz. soft brown sugar
2 oz. sugar
30 minutas 5 large eggs, lightly beaten Preparation time 2 oz. butter, melted
rind of 1 lemon, grated 25 minutes 1 egg, beaten
Cooking time 6 el. stoned raisins
4 oz. currants
4 oz, each sultanas and currants
2 hours 45 minutes Cooking time 1-2 oz. mixed peel
3 oz, each glacé cherries and candied pee./ 15-20 minutes For tbe yeest liquid:
Oven setting 2 OZ. almonds, blanched and chopped
1 level tablespoon dried yeast
abeut 4 tablaspoons milk
350°F; Gas Mark 4 Oven setting 1 level teaspoon sugar
335°F; Gas Mark 3 2 level tablespoens apricot jam, sieved
t pint warm milk (110°F)
425°F; Gas Mark 7
10 oz. almend paste
t pint warm water less 3 tablespoons
4 oz. plain flour
Greaseand line a 9-inch cake tino Sieve flour, salt, spice and
cinnamon. Halve cherries and chop peel. Cream butter and
Blend yeast with mixed warm milk an? water,. sugar and
sugar until pale and creamy, add lemon rind, Gradually beat
flour. Leave until frothy, about 20-30 rmnutes. Sitt together
in eggs. Add 3 tablespoons of flour towards ~nd to prevent
remaining flour, salt. spices and sugar; add fru!t. Sti.r butter
mixture curdling. Fold in remaining flour, fruit and enougtl
and egg into yeast batter, add flour and fruit, Mix well.
milk to make a soft dropping consistency. Spoon halt
Knead douqh on a floured table for approximately 10 rninutes,
mixture into tin and spread evenly.
Divide dough into 12 pieces and shape into buns by using
Make almond paste in usual way (see Quick Típ below)
the palm ot one hand, first pressing down hard and then
RolI one half of paste to a 9-inch circle. Place on top ot '
easing up. Place on a floured baking sheet spacedwell aparto
mixture in tino Wrap remainder of paste i~ foil. Spoo~ 11'1
Put inside a greased polythene bag and leave to nse at room
remaining mixture and hollow out c.entre shghtly. Bake In a
temperature tor about 45 minutes. Remove bag. Make a cro~s
moderate oyen for 30 minutes then In a very moderate oyen
with a very sharp knife to just cut surface of dough. Bake In
for 2* hours. Cool in tin for 15 minutes. Turn out on to a wrre
a hot oyen for 15-20 minutes. Cool on a wire tray.
tray. Remove paper.
For the glaze, bring 2 tablespoons milk an~ 2 table~poons
Brush centre and edge of cake with apricot jam. RolI
water to the boil, stir in 1t oz. sugar and b011 2 rmnutes.
for
remaining almond paste into strips and ~Iait; place round
Brush hot buns twice.
edge of cake and in the centre. Decorate with coloured eggs
QUICK TIP
aUICK TIP
To make almond paste
combine 10 oz. ground
For a more definitely shaped
almonds with 10 oz. castor
cross place two strips 01
sugar, then mix lo a stiff paste
short crust pastry on to the
wíth juice of half a lemon
buns etter glazing and before
and one large egg. baking.