Autumn Crown Recipe

For the dough:
450 g/1 lb/4 cups wholemeal (wholewheat) flour
20 ml/4 tsp baking powder
75 g/3 oz soft brown sugar

5 ml/1 tsp salt
2.5 ml/0.5 tsp ground mace
75 g/3 oz vegetable fat (shortening)
3 egg whites
300 ml/0.5 pt/1.25 cups milk
For the filling:
175 g/6 oz/1 cups wholemeal (wholewheat) cake crumbs
50 g/2 oz/0.5 cup ground hazelnuts or almonds
50 g/2 oz/0.25 cup soft brown sugar
75 g/3 oz/0.5 cup crystallized (candied) ginger, chopped
30 ml/2 tbsp rum or brandy

1 egg, lightly beaten

To glaze:
15 ml/1 tbsp honey

Method:

To make the dough, mix together the dry ingredients and rub in the fat. Blend together the egg whites and milk and combine with the mixture until you have a soft and pliable dough.

Mix together the filling ingredients, using just enough of the egg to make a spreading consistency. Roll out the dough on a lightly floured surface to a 20 x 30 cm/8 x 10 in rectangle. Spread the filling over all but the top 2.5 cm/1 in along the long edge. Roll up from the opposite edge, like a Swiss (jelly) roll, and moisten the plain strip of dough to seal. Moisten each end and shape the roll into a circle, sealing the ends together. With sharp scissors, make little cuts around the top for decoration. Place on a greased baking (cookie) sheet and brush with the remaining egg. Leave to rest for 15 minutes.

Bake in a preheated oven at 230°C/ 450°F/gas mark 8 for 25 minutes until golden brown. Brush with honey and leave to cool.