Currant bread

500 g flour.                                                           25 g yeast

50 g margarine.                                                   250 ml milk

50 g granulated sugar.                                       1 teaspoon castor sugar

1 egg.                                                                      Large pinch of salt

75 g currents

1 Mix the salt with the warmed flour and sieve. Rub in the fat. Stir in the sugar and the currants. To make the currants plump, pour a little boiling water over them, strain, and dry them in a clean cloth.

2 Cream the yeast with the castor sugar. Beat the eggs and add both the egg and tepid milk to the creamed yeast.

3 Make a well in the centre of the flour mixture. Pour in the liquid. Cover lightly with a little of the flour and leave in a warm place for 20 minutes to set the sponge.

4 Beat with the hand until thoroughly mixed. Put in a floured bowl and leave in a warm place for 1 hour to rise.

5 Put in a warmed greased loaf tin and ‘prove’ until dougjh rises to the top of the tin.

6 Bake in a hot oven for 15 minutes and reduce heat o moderate until thoroughly cooked.

7 Remove from oven and brush the top with sugar glaze. Return to oven for a minute or two to dry the glaze.

Note: To make sugar glaze, dissolve 50 g sugar in about 3 tablespoons of water. Bring to the boil and boil for 4 minutes without stirring. Cool before using.

Bon appetite!