The hot water crust pastry has a little strong white flour added to the plain white, and there’s almost as much butter as there is lard.
I think the filling is quite christmasy, with a few raisins and mixed spice added to the main ingredients that traditionally go so well together. I’ve used shoulder of pork and a dessert apple stored from our garden’s autumn harvest.
An egg glaze gives a lovely sheen to the crisp surface.
Broad Street Baker 