Method
Grease an 8 inch loaf tin. Mix the flour and salt and rub in the fats. Mix in enough cold water to make a stiff dough. Roll out the pastry. Using the sides of the tin as a guide, cut it into five pieces. Press the five pieces into the tin, making sure to overlap them to seal the pastry shell.
Mix the currants, raisins, almonds, peel and sugar together. Sift in the flour, the spices and baking powder. Bind them together using the brandy and almost all the egg. Add enough milk to moisten. Pack the filling into the lined tin and add the pastry lid. Pinch the edges and use milk or egg to seal well.
Lightly prick the surface with a fork. Make four holes to the bottom of the tin with a skewer. Depress the centre slightly as it rises as it cooks. Brush the top with the rest of the egg to create a glaze.
Bake in a pre-heated oven at 325F/160C/Gas Mark 3 for 2 to 3 hours. Test with a skewer - it should come out clean. Cool in the tin and then turn onto a wire rack. Cool thoroughly before using. Store in an airtight tin.
