Dough
1 Tbs dried yeast or piece of fresh the size of a walnut
2 cups warm skimmed milk
2 lbs strong plain white flour (breadmaking flour)
1/2 tsp salt
3/4 lb unsalted butter

Filling
1 lb currants
1 lb seedless raisins
8 ounces stoned prunes, chopped
8 ounces chopped figs or (at a pinch) dates
6 Tbs Oxford marmalade
4 ounces flaked (slivered) almonds
2 tsp ground cinnamon
2 tsp ground cloves
2 tsp ground ginger
1 tsp ground cardamom
1/4 cup whisky
Glaze
1 egg yolk
1 Tbs skimmed milk

Method

Dough
Mix yeast and milk; allow to work for 10-15 mins. Sift flour and salt into a bowl; rub in butter. Mix in yeast mixture; knead until smooth on floured worktop. Prove in covered oiled bowl until double in bulk.

Filling
Mix all ingredients together.

Construction
Divide dough into two pieces, size ratio 2:1. Flatten larger piece, and lay filling onto it. Knead filling and dough together until thoroughly incorporated. Roll out smaller dough piece into a circle. Place bun in centre of dough; wrap completely, drawing together edges in the centre of the top with a pinch. Line a cake tin (25-30cm, or 10-12") with greaseproof paper, and invert bun into tin (pinched side down). Cover to prove dough for 30-40 mins. Skewer right through bun several times before glazing with mixed egg yolk and milk. Bake 2 hours at 350F. Eat Cold, with whisky at New Year, or any other vaguely Scottish excuse.