RECIPE FOR SLOE GIN RECIPES

Steps:

• Rinse and pick over the sloes, then pat dry in a clean tea towel. Using a stainless steel fork or cocktail stick, prick the sloes and tip into a 2-litre glass jar, or divide between two smaller jars.
• Add the sugar and gin, then seal the jar. Shake well. Once a day for seven days, give the jar a good shake. Store the jar in a cool, dark place and leave for two to three months.
• Line a plastic sieve with a square of muslin set over a bowl and strain the sloe gin through it. Decant into clean, dry bottles, then seal and label. The sloe gin is now ready to drink but it'll improve and mature over time – so, if possible, make it one year to drink the next.

Steps:

• Make the pastry. Put the flour, baking powder and a pinch of salt in a large bowl. Add the butter and shortening and rub in until it resembles breadcrumbs. Stir in 4 tablespoons of cold water and mix to a soft dough. Cover with cling film and chill while you make the filling.
• Preheat the oven to 180°C/ fan160°C/gas 4. Mix all the filling ingredients together in a large bowl, with enough milk to just moisten it.
• Dust a clean work surface with flour. Roll out three-quarters of the dough to a rectangle large enough to line the base and sides of a 900g loaf tin. Drape into the tin and press up against sides, smoothing out any creases. Tightly pack in the filling and press down well. Roll out the remaining pastry to a rectangle large enough to fit the top. Dampen the edge of the pastry in the tin with water, press the pastry lid on top to seal and trim off the edges. Bake for 2 hours. Allow to cool for 1 hour.
• Remove the black bun from the tin, then cut into slices to serve.