A nineteenth-century recipe from a great Suffolk house where they were made like this on Good Friday morning fresh for breakfast.
Sieve the flour with salt and spices, rub in the butter and add the prepared currants. Cream the yeast with a little of the sugar, add a little warm milk and pour in the centre of the flour, sprinkle lightly over with flour and leave for 10 minutes. Then mix to a stiff dough with the beaten egg, adding a little milk if required.
Allow to rise until the mixture doubles itself in size. Divide into portions, mould into small buns, mark with a cross, cutting fairly deeply, and place on a greased and floured tin. Allow to rise until half as large again. Bake in a hot oven, 425° F., gas mark 7, for 5 to 8 minutes. Melt a little sugar in
©1975 The Estate of Elizabeth Ayrton