1/2 quantity basic enriched white dough (see below, steps 1 and 2)
50 g (2 oz) butter
50 g (2 oz) soft light brown sugar
30 ml (2 tbsp) golden syrup
50 g (2 oz) currants
50 g (2 oz) butter
50 g (2 oz) soft light brown sugar
30 ml (2 tbsp) golden syrup
50 g (2 oz) currants
method
1. Shape the prepared dough into about 36 small balls. Grease and base-line a 1.7 litre (3 pint) angel cake tin or plain ring mould.
2. Melt the butter, sugar and golden syrup together in a pan and bring to the boil. Pour into the base of the prepared tin and sprinkle over half the currants.
3. Arrange the balls of dough in loose layers in the tin, sprinkling with the rest of the currants.
4. Cover with oiled cling film and leave to rise until the dough almost reaches the top of the tin.
5. Place the tin on a baking sheet and bake at 220°C (425°F) mark 7 for about 40 minutes.
6. Turn out and cool completely on a wire rack before slicing, or pull apart to eat while still warm.
Basic Enriched White Dough
750 g (1 lb 10 oz) strong plain flour
10 ml (2 tsp) caster sugar
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 400 ml (14 fl oz) tepid milk
10 ml (2 tsp) salt
75 g (3 oz) butter
1 egg, beaten
1. Sift 200 g (7 oz) flour with the sugar into a large bowl. Crumble in the fresh yeast, make a well in the centre and gradually work in the tepid milk. (If using dried yeast, reconstitute according to packet directions.) Cover the bowl with oiled cling film and leave in a warm place until frothy—about 30 minutes.
2. Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
2. Melt the butter, sugar and golden syrup together in a pan and bring to the boil. Pour into the base of the prepared tin and sprinkle over half the currants.
3. Arrange the balls of dough in loose layers in the tin, sprinkling with the rest of the currants.
4. Cover with oiled cling film and leave to rise until the dough almost reaches the top of the tin.
5. Place the tin on a baking sheet and bake at 220°C (425°F) mark 7 for about 40 minutes.
6. Turn out and cool completely on a wire rack before slicing, or pull apart to eat while still warm.
Basic Enriched White Dough
750 g (1 lb 10 oz) strong plain flour
10 ml (2 tsp) caster sugar
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 400 ml (14 fl oz) tepid milk
10 ml (2 tsp) salt
75 g (3 oz) butter
1 egg, beaten
1. Sift 200 g (7 oz) flour with the sugar into a large bowl. Crumble in the fresh yeast, make a well in the centre and gradually work in the tepid milk. (If using dried yeast, reconstitute according to packet directions.) Cover the bowl with oiled cling film and leave in a warm place until frothy—about 30 minutes.
2. Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
serving amount
makes one loaf
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