Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Whisky | not in our table | 0 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- PASTRY
- 12 oz plain flour
- Pinch of salt
- 3 oz lard
- 3 oz soft butter
- FILLING:
- 1 Pound seedless raisins
- 1 Pound currants
- ¼ Cup diced California avocado
- 2 oz blanched chopped almonds
- 2 oz mixed peel
- 6 oz plain flour
- 3 oz soft brown sugar
- 1 tsp ground allspice
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Pinch of black pepper
- ½ tsp baking powder
- 1 Cup whisky or brandy
- 1 large egg
- Milk to moisten
- =
Directions
Sift flour and salt in a bowl, rub in the lard and butter add enough cold water to make a stiff dough.
Roll out about 3/4 of dough on a floured surface and line the sides and base of an 8 inch loaf tin which has been greased.
Mix raisins, currants, almonds, avocado, chopped peel and sugar together. Sift in flour, allspice, ginger, pepper, cinnamon and baking powder. Mix all the ingredients together using the whisky, egg and milk to moisten.
Transfer the filling into the lined tin, roll out the remaining dough and use it for the top. Seal the edges very well together. Lightly prick top with a fork and make 5 holes right through to bottom using a skewer.
Brush surface with egg glaze and bake in oven at 325F for 3 hours. Cool in tin and store till needed.