Soak the currants and sultanas in warm water until they are plump. To speed up the process, use very hot water and stir periodically.

Combine all the dry ingredients and mix well, sprinkle in the peel and soaked fruit. Then with the warm water, mix to a dough.

It’s not very practical to use a mixing machine for fruit breads, in my experience the mechanical marvels just tear up the soaked fruit and you end up with a purple/grey mess.

Divide into loaves or make into buns. Cook as for our ordinary bread.

As soon as the loaves are cooked, glaze with a syrup made from ¼ cup of milk and 1 tablespoon of sugar.

Allow to cool a bit on wire racks.

Delicious when still warm, with butter dripping off the sides!