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Easy
Published 1975
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. Di