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Method-
Reconstitute the dried yeast in the warm water.
Mix flour, salt and sugar in a bowl, rub in butter
or margarine. Add yeast liquid and beaten egg to
flour, knead well. Leave to rise in a warm place
for 45-60 minutes. Turn dough on to lightly
floured surface and knead again lightly. Put
aside.
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Filling-
15g butter, 50g sugar, 100g currants or sultanas.
Roll the dough into an oblong, brush with melted
butter, sprinkle with sugar and fruit, roll up as
for swiss roll. Cut into 2.5cm thick slices. Lay
slices in a greased round sandwich tin. Leave to
prove in a warm place for 15 minutes or until
double in size. Bake in hot oven 220c for 15-20
minutes. Whilst still warm brush with sugar glaze.
(2 tbspoon milk, 2 tbspoon water, 2 tbspoon
sugar. Place all the ingredients into a saucepan
and heat gently until the sugar dissolves. Boil
for 2 minutes, use while hot. Enjoy --)
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