Ingredients:
1/2 pint water, 1/2 pint milk, 1 oz. yeast, 1 oz. sugar, 6 oz.
Allinson's wholemeal, 1 egg (not necessary).

Directions:
Warm water and milk to 105 degrees, dissolve sugar and yeast in it and stir in the meal, leave well covered up in a warm place for 45 minutes. Then have ready 1 3/4 lbs. Allinson's wholemeal, 1/4 lb. vege-butter, 5 oz. sugar, 1/2 lb. currants, pinch of salt. Melt down vege-butter to oil, make bay of meal, sprinkle currants round, stir the sugar and salt with the ferment till dissolved, then mix in the melted butter and make up into a dough with the meal and currants. Keep in warm place for 45 minutes, then knock gas out of dough and leave 1/2 hour more; shape buns, place on warm greased tin, prove 15 minutes and bake in moderately warm oven for 20 minutes.