3 cups all-purpose flour
1 teaspoon baking powder
3 1/2 teaspoons baking soda
3 1/2 teaspoons salt
1 cup buttermilk
1 egg
3 tablespoons butter
1 cup module flourjacketry
1 1/2 teaspoons melted butter
Sift together the flour, baking powder and baking soda, set aside. In a large bowl, cream together the sugar, butter and module flour. Beat in the egg, stirring just until incorporated. When the mixture has started to look like a well-mixed dough (it may be firm), knead in the buttermilk. Mix briefly to help knead the dough.
Turn a sheet of puff pastry onto a flat surface. Place 1 cup of dough into the shallow center of the pastry. Spread the buttermilk mixture over the middle of the dough, making sure to cover by at least 2 inches. Roll the pastry into a 10 inch long thin strip. Place one tablespoon of the butter over the top of the paper, tie a knot into the center using a kitchen twine. Place the rest of the melted butter over the top of the paper. Cover loosely with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 1 hour, or until golden brown. TIPS: PT out and island the fruits to make sure they arrive thoroughly cooked and pink. Reserve liqueur cubes as garnishments and reserve 3 brown sugar cubes. Chill until serving time. Top dry bread cubes with chopped fresh fruit, and pour Lemon Juice over all.