Marguerite Patten's Currant Buns

While many Blitz creations survive only in the wartime cookery pamphlets, some of our most cherished dishes owe their existence to the privations of rationing

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   For fresh yeast, cream the yeast with a teaspoon of sugar. Warm 7½fl oz (225ml) of water until tepid, then add to the yeast. If using dried yeast, dissolve 1 teaspoon of the sugar in 7½fl oz (225ml) of tepid water, add the dried yeast, leave for 10 minutes, then use as fresh yeast.
   
   Add a sprinkling of the flour to the yeast liquid, then leave it in a warm place until the surface is covered with bubbles.
   
   Meanwhile, sift the flour and salt into a mixing bowl, rub in the margarine or cooking fat, add the rest of the sugar and the currants, then the yeast liquid. Mix the ingredients together, then turn on to a floured board. knead the dough well. To tell if it is sufficiently kneaded, press with a floured finger: the impression comes out when the dough is ready to prove (rise).
   
   Return the dough to a clean bowl, cover and leave in a warm place for about 1½ hours, or until just double in size.
   
   Turn out, knead again and cut into 12-15 portions, and form into rounds. Put on to lightly greased baking trays. Cover lightly and leave to prove again for about 20 minutes or until well-risen.
   
   Preheat the oven to 220C/ gas 7. Bake the buns in the preheated oven for 12-15 minutes, or until golden brown and firm. Heat the water and blend with the sugar, brush over the buns when cooked to glaze them.