Grease the cake tin with lard or butter.
For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs.
Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough.
Turn out and knead into a ball.
Wrap in cling film and leave to chill in the fridge while you make the filling. If you’re making the pastry in a processor, make it in two batches.
Preheat the oven to 180C/350F/gas 4.
For the filling, mix all the ingredients together in a large bowl.
On a lightly floured surface, roll out two thirds of the pastry to line the tin.
Drape into the tin and press up against the sides.
Spoon the filling into the tin, pressing down to compress.
Roll out the remaining pastry to cover the tin.
Dampen the top edges of the pastry base with water and press the pastry lid on top to seal.
Trim the edges and crimp with your fingers or the handle of a wooden spoon.
Roll out any trimmings and use to decorate the ‘bun’. I use letter cut outs to say ‘HAPPY HOGMANAY or HAPPY NEW YEAR’. Attach the decorations with a little of the beaten egg.
Glaze with the remaining beaten egg and bake in the preheated oven for two hours. After half an hour check that the pastry isn’t browning too much. If it is place, a sheet of kitchen foil over the top.
Remove from the oven and leave to cool in the tin before turning out.
Transfer to a serving plate and allow to cool to room temperature.
