• 1 lb. (½ k.) flour
• a pinch of salt
• 1level teaspoon powdered cinnamon
• 1level teaspoon mixed spice
• 2 oz. (60 g.) butter
• 2 oz. (60 g.) currants
• 2 oz. (60 g.) yeast
• 2 tablespoons caster sugar
• about ½ pint (3 dl.) milk
• 1 egg

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 1 tablespoonful of milk and brush over the buns.