2 cups (1/2 lb) 225 g flour (All purpose) warmed and sieved with 1 tsp of salt
1 stick (8 tbsp) 4 oz (112 g) butter
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
3 tbsp (25 g) yeast creamed with a teaspoon of sugar
1/4 pint of warm milk
4 - 5 oz currants, cleaned
1 small tsp Mixed Spice (All Spice / Pumpkin pie spice)
a little caster sugar (superfine granulated) for finishing
1. Rub half the butter roughly into the dried, warmed flour and salt and add half the sugar.
2. Beat the eggs, add the tepid milk to the creamed yeast and mix with them.
3. Make a well in the flour and pour in the liquid. Mix thoroughly and knead until smooth.
4. Put to rise, covered, for about an hour and a half, until doubled in bulk.
5. Knead lightly into shape on a floured board and roll out to a square.
6. Soften the remaining butter and spread over the dough with some of the remaining sugar, then fold and roll out again.
7. Sprinkle with the rest of the sugar, the fruit and spice. Now, with the hands, roll up like a Swiss roll.
8. Cut this into slices of about 1 1/2 inches. Lay the slices flat close together on a warm, greased tin and prove in the oven for 15 - 20 minutes.
9. Sprinkle with sugar. The buns should now touch.
10. Bake in a quick oven 204.5°C (400°F) and leave until cool before separating the buns.
A small Swiss roll tin is a convenient baking container as this confines the dough to a limited space.