- PREP: 60m
- BAKE: 25m
- SERVES: 16
METHOD (Makes 16)
Make up a well developed dough from the above ingredients mentioned above as “dough”.
Mould into a ball, cover and rest for 10 mintues.
Roll dough out to a 30 x 40 cm (16 x 12 inches)
Brush with 25g melted butter, sprinke with 1 tablespoon of spice, 1 tablespoon of sugar and 150g of currants.
Moisten front edge and roll dough up like a Swiss roll.
Brush rolled up dough with butter or margarine and cut roll into 16 equal slices.
Place 16 pieces 4 x 4 slightly apart on a baking tray.
Covered with a clean, damp tea-towel, lightly oiled plastic or polythene and prove in a warm place for 35 – 40 minutes or until doubled in size.
Remove cover then bake in a preheated oven at 220C (425F, Gas Mark 7), for 20-25 minutes or until golden brown.
On removal from the oven, brush with sugar syrup made from 1 tablespoon of sugar dissolved in 2 tablespoons of hot water and then sprinkle with caster sugar.
“Flour arrived A OK ! Friday a.m. Friday p.m. LARGE slice with LOADS of butter ! Ahaaaaa ! Gave up trying to source it locally again. Very annoyed with our local Tesco for stopping stocking it and unwillingness to order for us. ”John Wheeler
Other sugars can be used for a more authentic look to your finished product. Caster sugar gives a lovely crystal look but you may prefer to try demerara or some of the coarser sugars.