| How To Cook: |
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1. Rub the yeast into the flour and salt. Make a well in the center and add the butter, sugar and egg yolk beaten together with enough milk to give pliable dough.
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2. Beat well. Put to rise in a warm place in a covered plastic container, plastic bag or covered bowl for 15-20 minutes.
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3. Meanwhile knead the 5 oz. butter with the 1 oz. flour till pliable. Knead dough on a floured board, roll out to an oblong, place tablet of butter in the center and fold as for flaky pastry.
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4. Roll and fold four times as for flaky pastry. If dough gets sticky put to rest in a cool place for 20 minutes between rolls.
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5. Meanwhile, mix together the ground almonds, raisins, chocolate, biscuit crumbs, caster sugar and ground cinnamon. Roll yeast pastry out to an oblong about 21 inches long.
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6. Brush with melted butter, cover with filling, sprinkle with rum and roll up as for a Swiss roll. Twist into a circle to fit in a greased 7-8 inch cake tin.
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7. Make sure ends are firmly joined. Make a few slashes along the top. Cover with a cloth and put to prove for about 20 minutes.
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8. Bake at 425°F, for about 45 minutes or until well risen, golden-brown and just firm to the touch.
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9. Turn out carefully. While still hot, top with glace icing. Serve fresh.
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