1½Tbspsour creammixed with 1½ Tbsp water, see Recipe Notes
Instructions
Make the Pastry
Mix the flour, baking powder, and salt into a bowl. Rub in the shortening and butter until the mixture resembles breadcrumbs.
Add four tablespoons of cold water and mix to a soft dough.
Turn out and knead into a ball. Wrap in plastic wrap and leave to chill in the fridge while you make the filling.
Make the Filling
Preheat the oven to 350°F.
Line a standard loaf pan with baking parchment. (This was a struggle for me, but I won in the end)
Stir the flour, baking soda, and spices together in a large bowl. Add the dried fruit and peel and stir to coat. Add in the brown sugar and stir to remove lumps.
Combine the whisky, egg, and watered-down sour cream (or buttermilk), then add to the flour mixture. Mix well. (The batter seems dry to me, so I added an extra tablespoon of whisky. It helped.)
On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the prepared pan. Drape into the pan and press up against the sides. (I used the tip from Ancestors in Aprons: make one long strip going from one long end of the pan across and up the other end; then make two pieces about 3" x 3" to fit in the two ends. Be sure to wet the seams to be sure they stick together.)
Spoon the filling into the pan, pressing down to compress.
Roll out three quarters of the remaining pastry to a rectangle large enough to cover the pan. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork.
Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water.
Glaze with beaten egg and bake for 2 hours. Remove from the oven and leave to cool in the pan before turning out. You can place a piece of aluminum foil loosely over the top for the last hour of baking if it seems to be browning too fast.
Notes
The original recipe called for 300g currents, but I wanted a New England twist to the dish, so I substituted them for dried blueberries & dried cranberriesI used the Balvenie Double Wood 12 yr, an excellent scotch whisky from the HighlandsThe original recipe called for 3 Tbsp buttermilk, so you can use it instead. I don’t keep buttermilk on hand, so my sour cream hack is a reasonable substitutionDid you make this recipe? Please share your pictures with the world on your social media…tag @outlandercast (on Instagram and Twitter) and use the hashtag #howtheymadeitoutlander. I can’t wait to see your creations!