Ingredients
Shortcrust pastry
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10 oz (283g) self raising flour
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1 tsp salt
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4 oz (113g) vegan margarine
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Soya milk to bind
Filling
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1 lb (454g) raisins
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1/2 lb (227g) dates
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1/2 lb (230g) currants
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2 oz apricots (65g) (dried, chopped)
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4 oz almonds (110g) (chopped)
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4 oz muscovado (115g) sugar
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8 oz (253g) plain flour
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1 tsp cinnamon
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1 tsp ground ginger
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1 tsp all spice
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1 tsp cream of tartar
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1 tsp bicarbonate of soda
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1/4 pint (142ml) soya yoghurt
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1/4 pint (142ml) whisky
Method
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First make the shortcrust pastry. Add all dry ingredients, rub in margarine and then bind with the milk.
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To make the filling mix all the filling ingredients together.
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Roll out pastry into a large rectangle. Line middle of pastry with filling and roll up into a big 'sausage'. Bake in medium / hot oven for half an hour.
