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.