This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.If using fresh or dried yeast, mix with a little of the milk and 1tsp of the caster sugar. Leave for 5-10min, until frothy.
Beat the egg with the warm milk and pour into the well along with the yeast mixture, if using. Mix until combined, then turn out on to a lightly floured work surface. Knead for about 10min, until smooth and elastic. Alternatively, use the dough hook on a food mixer for 2min on slow speed, then 7min on medium speed. Place dough in a clean, lightly oiled bowl, cover with a tea towel and leave to rise for 11⁄2-2hr, until the dough is doubled in size.
Heat the oven to 200°C mark 6. Knock back the dough, then roll it out into a 30cm square. Spread the butter and sugar mixture on to the dough. Sprinkle with the currants and raisins and then tightly roll it up into a Swiss roll shape. Cut into slices at 2cm intervals and place, cut side up, in a lightly greased 25 x 40cm roasting tin that’s about 2.5cm deep.
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