Salt ~ ½ tsp
Dried Yeast ~ ½ tsp
Sugar ~ ½ tbsp
Warm Water ~ 2fl oz
Warm Milk ~ 4fl oz
Butter ~ 2oz
Egg ~ 1
Currants ~ 8oz
Method: Cream Yeast and Sugar and mix with Water. Wait until frothy then mix with the Flour. Add Butter melted in the Milk with the Egg. Mix in the Currants. Knead well into a smooth dough. Leave to rise until double in size.
Knock back and knead again. Divide into 12 pieces and shape each into a small oval. Cover and leave to rise for half an hour in a warm place. Brush with beaten egg and bake for 25 minutes at 200C. Serve Hot with a Wedge of Butter.
Enjoy.
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