• 2 cups flour
  • 4 oz shortening
  • ½ cup sugar
  • Pinch of salt
  • ½ cup iced water
  • 2 cups currants or raisins
  • 1 egg, lightly beaten
  • Extra sugar for sprinkling


  1. Sift flour into mixing bowl. Add sugar and mix. Using a pastry blender or fingers, cut the shortening into the flour until the mixture resembles breadcrumbs. Add the water a little at a time mixing until dough is formed. Shape into a ball and refrigerate for at least half hour.
  2. Roll pastry out into a rectangular shape. Sprinkle with the currants. Brush the edges with a little water. Roll up similar to a jellyroll and press edges down to seal.
  3. Place on a lightly greased baking sheet. Brush with beaten egg and sprinkle with a little sugar.
  4. Bake in preheated oven for 20 minutes. Remove from tray and leave to cool. Cut into equal slices and serve.