Are made as above, but not rolled into a sheet. Knead them like
biscuit-dough, taking care not to get it too stiff, and after the
five-hour rising, work in two or three handfuls of currants which have
been previously well washed and dredged with flour. Mould with your
hands into round balls, set these closely together in a pan, that they
may form a loaf—“one, yet many”—when baked. Let them stand nearly an
hour, or until very light; then bake from half to three-quarters of
an hour until brown. Wash them over while hot with the beaten egg and
sugar.
These are generally eaten cold, or barely warm, and are best the day
they are baked.