1 lb plain flour


½ level tsp salt


1 oz lard


½ oz fresh yeast (or 1 level dsp dried yeast and 1 level tsp caster sugar)


½ pint tepid milk


2 tbsp honey


4 oz currants

· Sift the flour and salt.


· Rub in the lard.


· Cream the fresh yeast with a little tepid milk then stir in the rest of the milk.
Or if you are using dried yeast, mix with sugar and sprinkle on top of tepid milk.


· Leave for 15 mins.


· Make a well in the centre of the flour and stir in yeast liquid and honey to make a soft dough.


· Turn out onto a lightly floured board and knead for 10 mins.


· Lightly oil the inside of a large polythene bag.


· Put the dough in the bag and leave in a warm place until the dough has doubled in size.


· Knead currants into the dough.


· Put dough into greased and floured loaf tin.


· Bake in centre of preheated oven at 450° until it sounds hollow.