0.5 oz. dried yeast 0.25 pints mixed milk and warm water 1 teaspoon salt 1 lb. strong plain flour 3 oz. margarine 3 oz. castor sugar 2 large eggs 2 oz. currants
Preparation
Pre heat oven to 200°C
Mix the yeast with the milk and water and add 1 teaspoon of sugar.
Mix the salt into the flour and rub in 2 oz. of the margarine.
Add 2 oz. of the castor sugar.
Whisk the eggs.
Mix the eggs and other liquids into the flour and knead until if forms a smooth dough.
Leave to rise in a greased bowl, in a warm spot away from draughts.
Cover the bowl ( tea-towel or Clingfilm) and leave until the dough has almost doubled in size.
Flour a wooden board.
Roll out the dough into a piece about 20 by 8 inches.
Spread the remaining 1 oz. of butter over the surface of the rolled out dough.
Sprinkle the remaining sugar and currants evenly over the dough.
Roll up from the shortest edge to form a roll 20 inches long.
Cut the roll into 15 / 20 equal slices.
Place on a greased tray, cover with a tea-towel and leave until the buns rise and are puffy.
Bake on the top shelf of the oven for about 30 minutes.
NB: It may be necessary to cover the top of the buns with metal foil towards the end of the cooking to prevent them from browning / burning too much.
Either eat or put them in the freezer. They freeze very well.
GLAZE: Mix 2 tablespoons of boiled milk with a tablespoon of sugar, then brush it over the tops of the buns whilst they are still hot.
