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Christmas Bun, Scottish

Put one tea-spoonful of salt into two pounds of flour, and rub into it three-quarters of a pound of butter; add a little warm water and two table-spoonfuls of fresh yeast, and knead it into a light paste. Put aside about one-third of this paste, and work into the rest one pound and a half of currants, picked and dried, two pounds of stoned raisins, four ounces of blanched almonds chopped small, half a pound of candied lemon, citron, and orange together, all finely minced, and a quarter of an ounce each of white pepper, ground ginger, and powdered cinnamon. When these are well worked in, shape the mass into a cylindrical form like a cheese. Roll out the paste which was set aside, and put it round the bun so as to make a sort of case for it. Wet the edges, and fasten them together to make them lie quite flat. Prick some holes in the top, and run a skewer from the top to the bottom in two or three places. Flour some thick paper and wrap the bun in it, binding it well with tape to keep it in shape. Bake in a moderate oven. Time to bake, one hour and a half or more. Probable cost, 3s. for this quantity.