Sieve together flour and salt and rub in the lard. Add currants. Dissolve the sugar in the milk and water and sprinkle the dried yeast on top. Leave for about 10 minutes or until frothy. Add to the flour with the beaten egg and work to a firm dough which leaves the sides of the bowl clean. Turn on to a lightly floured working surface and knead well for about 10 minutes. Put into a lightly oiled polythene bag, tie loosely and leave to rise until double its original size. Turn dough on to a lightly floured surface and flatten to knock out all the air bubbles. Divide into 8–10 pieces and shape into round buns, about 1 inch thick. Place on greased baking sheets and put into lightly oiled polythene bags. Leave to rise until double their original size. Bake in hot oven, 425°F., Gas Mark 7, for about 25–30 minutes. Serve warm with butter.