4 1/2 cups (450 g) 1 lb self-raising flour
1 level tsp (5 ml) salt
2/3 cup (150 g) 5 oz 10 tbsp butter
2 eggs, beaten
175 ml (6 fl oz) milk
125 g (4 oz) currants
1/2 level tsp (2.5 ml) grated nutmeg
3/8 cup (75 g) soft brown sugar
2 tbsp (25 g) 1 oz Demerara (raw) sugar
1 level tsp (5 ml) salt
2/3 cup (150 g) 5 oz 10 tbsp butter
2 eggs, beaten
175 ml (6 fl oz) milk
125 g (4 oz) currants
1/2 level tsp (2.5 ml) grated nutmeg
3/8 cup (75 g) soft brown sugar
2 tbsp (25 g) 1 oz Demerara (raw) sugar
method
1. Sift together the flour and salt into a bowl. Rub in 100 g (4 oz) butter until the mixture resembles fine breadcrumbs. Mix to a soft dough with eggs and milk; divide in half.
2. Lightly knead each piece on a floured work surface, then roll out into 20 cm (8-inch) rounds about 2 cm (3/4 inch) thick.
3. Place one round on a buttered baking sheet, then spread remaining butter over dough. Mix together the currants, nutmeg and soft sugar; spoon evenly over butter. Top with the second round of dough; press down lightly. Cut into eight wedges through the top layer only. Brush with milk, sprinkle with demerara sugar. Bake in the oven at 200°C (400°F) mark 6 for about 35 - 40 minutes. Serve immediately with butter.
2. Lightly knead each piece on a floured work surface, then roll out into 20 cm (8-inch) rounds about 2 cm (3/4 inch) thick.
3. Place one round on a buttered baking sheet, then spread remaining butter over dough. Mix together the currants, nutmeg and soft sugar; spoon evenly over butter. Top with the second round of dough; press down lightly. Cut into eight wedges through the top layer only. Brush with milk, sprinkle with demerara sugar. Bake in the oven at 200°C (400°F) mark 6 for about 35 - 40 minutes. Serve immediately with butter.
serving amount
serves 8
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