Ingredients

1lb Plain Four
1 Level Teaspoon of Caster Sugar
1oz. Fresh Yeast (or 1 Level Tablespoon of Dried Yeast)
¼ Pint of Lukewarm Milk
2 Fluid oz. of Warm Water
1 Level Teaspoon each of Salt and Mixed Spice
2oz Caster Sugar
2oz Melted Butter
1 Beaten Egg
1oz Currants
1-2oz Chopped Mixed Peel

Method

1. Sift 4oz of the flour with the sugar. Crumble in the yeast and stir in the milk and water. Leave the mixture in a warm place for 20-30 minutes, until frothy.

2. Meanwhile, sift the remaining flour with the salt and spice. Add the sugar.

3. Stir the melted butter, together with the egg, into the risen yeast mixture. Gradually fold in the flour, currants and peel.

4. Knead the dough until perfectly smooth, on a floured surface. Divide into 12 pieces and shape into buns.

5. Set the buns, well apart, on a greased and floured baking trays and leave them to rise in a warm place until doubled in size.

6. Make two slashes on top of each bun to form a cross. Bake just above the center in an oven pre-heated to 375°F (gas mark 5) for 15-20 minutes.

7. Leave the buns to cool on a wire rack; while still warm, brush them with a glaze made from 1½ oz. of caster sugar dissolved in 2 tablespoons of water.