| How To Cook: |
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1. Grease a 9-inch cake tin and make the pastry in the usual way.
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2. Roll out thinly and line the tin with it, reserving enough to cover the top.
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3. Prepare the fruit, peel and nuts for the filling, then put all the ingredients into a large bowl and mix, using just enough milk to moisten and mixing with the hands; add whisky if liked.
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4. Turn the mixture into the lined tin, damp the edge of the pastry and cover with the rest of the dough; prick all over with a fork and brush with beaten egg.
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5. Bake for 3 - 3˝ hours in a moderate oven (350°F).
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6. Cover with brown paper during the cooking if the pastry becomes too brown.
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NOTE:
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This should be made several weeks at least before it is to be eaten (by tradition, at Hogmanay festivities).
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