2teaspoons each powdered cinnamon, mace, allspice, nutmeg and cloves, mixed
Place the currants and butter in the milk and warm a little. Mix the flour, yeast, sugar, salt and spices together. Add the milk mixture and the egg. Stir well and knead for 5 minutes. Butter a 450g/1lb (13 x 8 x 5cm/5 x 3 x 2inch) loaf pan, put the dough in it then cover and leave for 1 hour in a warm place. Pre-heat the oven to 220°C/425°F/Gas mark 7. When the bread has risen to the top of the pan, place in the oven for 15 minutes, then reduce the heat to 190°C/375°F/Gas mark 5 for another 15 minutes. Dissolve the sugar in the milk and use to glaze the loaf straight from the oven. Leave for 2 minutes before turning it out to cool.