This is the basic recipe for an English currant loaf. You can vary the recipe by adding 2teaspoons of ground mixed spice to the dry ingredients or use different dried fruits instead of the currants, such as snipped ready-to-eat dried apricots, if liked.
To make 1 loaf, you will need 500g (1lb) strong white flour, 50g (2oz) caster sugar, 1teaspoonsalt, 25g (1oz) butter, 125g (4oz) currants, 1 sachet easy-blend yeast, 300ml (½pint) warm milk and water mixed, and alittle beaten egg and milk to glaze.
Mix the flour, sugar and salt in a howl and rub in the butter. Add the currants, yeast and milk and mix to a soft dough. Knead until smooth, then put in a bowl, cover with a large plastic bag and leave until doubled in size. Knead again for 2—3 minutes.
Shape to fit a greased 1kg (2lb) loaf tin. Brush with egg and milk beaten together. Cover and leave to rise until the dough nearly reaches the top of the tin. Bake at 220°C, 425°F, Gas Mark 7 for 30 minutes. Turn out and cool on a wire rack.