Recipe is for 6 tea cakes
450g Strong plain flour
5g Salt
25g Butter
25g Caster sugar
50g Currants
15g Fresh yeast
300ml Milk
Place flour and salt in a bowl and rub in butter.

Add currants and sugar and lightly mix together

Crumble yeast into mixture and add milk. Mix together to form a fairly consistant mess and tip onto work surface. Scrape out bowl and place over top of 'dough'. Have a cup of coffee and leave it for 10 minutes. Wash out the bowl and rub a little olive/vegetable oil round it.

Knead dough until it has a good consistancy and forms a 'window pane'.
Return to the bowl, cover and leave to rise until doubled in size.
Knock back and divide into 6 balls.
Place on a baking sheet and brush with milk

Leave covered until almost doubled in size.

Place in a pre-heated oven at 200C for 20 mins
Remove from oven and leave to cool on a wire rack.

Split open and liberally apply butter or toast them. Good for breakfast or afternoon tea.