450g (1lb) Flour
1 cup Milk, lukewarm
225g (8oz) raisins
110g (4oz) Sugar
110g (4oz) Butter
15g (½oz) Yeast (or equivalent Dried Yeast)
½ tsp Mixed Spice
¼ tsp Salt
- Pre-heat oven to 375°F
- Sieve flour, spice and salt into a bowl.
- Rub the butter lightly into flour, until the mixture resembles breadcrumbs.
- Add in raisins and mix thoroughly
- Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the remaining milk.
- Place in a warm place for 10 minutes, until bubbles begin to appear.
- Add the yeast mixture to the flour mixture to create a light dough, mixing thoroughly.
- Cover and allow to stand in a warm place for 45-60 minutes or until doubled in volume.
- Turn onto lightly floured board.
- Knock back and knead briefly, adding the currants, ensuring they are evenly distributed.
- Divide into 12 portions.
- Shape the dough into round balls, flatten slightly and place on to a greased baking tin
- Mark deeply with a cross shape on top.
- Leave in a warm place for 20 minutes to allow to rise again.
- Bake for 20 minutes, or until golden brown.
- Dissolve some sugar in a few drops of tepid water.
- Remove from the oven and immediately brush with the sugar glaze.
- Allow to cool.