Trusted black bun recipe?

[Iridescentdragon]

I'm planning on making a black bun again this year and I'm looking for a recipe recommendation. I've only made it twice, first time was perfect, the second was awful and I can't remember which recipes I used for either.

Thanks

For the pastry
225 grams (2 cups) plain flour (all-purpose)
50 grams (0.3 cups) butter
60 grams (0.3 cups) solid vegetable fat (shortening)
1 teaspoon baking powder
2 tablespoon cold water (approximately)
For the cake
500 grams (3.5 cups) raisins
600 grams (4 cups) currants
75 grams (0.5 cups) mixed peel chopped
115 grams (0.75 cups) almonds chopped
175 grams (1.5 cups) plain flour (all purpose)
115 grams (0.5 cups) light brown sugar
1 teaspoon (1 teaspoon) ground allspice
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1 tablespoon brandy
1 large egg beaten
75 millilitres (0.3 cups) milk

Make the shortcrust pastry by putting the fats, flour and baking powder in a bowl and rubbing together to resemble breadcrumbs.
Add the cold water to bring the mixture together. Add a little more cold water if the pastry mixture still seems dry.

• Knead only very lightly, then wrap in plastic wrap and chill in the refrigerator for at least 20 minutes.
• Remove from the fridge and divide the dough. You will need 3/4 of the dough to line the tin and a 1/4 to make the lid.
• Roll out the larger piece of dough into a large rectangle, big enough to line the loaf tin and leave a 3-4 cm of pastry around the rim.
• Grease the loaf tin and line with the pastry.

For the cake

• Preheat the oven to 160C (325F.)
• Put all the dry ingredients in a large bowl and mix them together to evenly combine.
• Stir in the brandy, most of the beaten egg (keep a little back for glazing), and enough milk to moisten the mixture. It should be moist but not very wet and sloppy
• Put the mixture into the pastry-lined loaf tin. Roll out the remaining pastry and cover the cake mixture. Crimp the edges and prick the lid with a fork.
• Brush the top with the remaining egg mixed with a little water.
• Bake for approximately 2 hours 45 minutes. Check after 2 hours 30 minutes because all ovens are slightly different. Check by inserting a skewer which should come out clean if the cake is baked. If not then return it to the oven and check again after 15 minutes.
• If the pastry begins to brown too much, cover the top loosely with foil.
• Remove from the oven and leave to cool for 30 minutes in the loaf tin. Then remove from the pan and cool on a wire rack.

When completely cool. Wrap in baking parchment and foil and store in a cool dark place for up to 6 weeks to allow the cake to mature.

This is the recipe I’ve used for a few years.

@AutumnWalksWithRaindrops Thank you, that's perfect 🙂