Mix all ingredients except currants to a dough by hand of in food mixer, knead for 5 minutes.
Rest for 5 minutes.
Add the currants and mix into a dough
Divide into 3 equal parts and mould each into a ball.
Rest for 5 minutes
Roll each ball into a 15-16cm disc and place onto a greased tray.
Rest for 5 minutes then cut into 8 equal parts to look like the spokes of a wheel.
Cover with oiled plastic or a damp tea towel and place in a warm place for 30-35 minutes or until doubled in size.
Bake in a pre-heated oven at 220°c (440°f) gas mark 7 on lower shelf for 15-18 minutes until golden brown.
Remove from oven and immediately brush top with sugar glaze and sprinkle with sugar.
“Just to let you know the ginger cake is wonderful, my grandson who is 5 loves it as did everyone who tasted it, only problem there was none left for me. Will certainly be buying it again along with the garlic and rosemary focaccia bread which my daughter and family loved. I regularly use the mixed grain and the premium white mixes and don't eat any other bread now at all. Thank you for such great products."
Linda Thornhill
This easy bun round is one of our most requested recipes. Serve with sprinkled sugar or icing on the top.