Makes 1 large loaf
12 oz (350g) self-raising flour 1/2 level teaspoon salt
1 level teaspoon ground mixed spice
2 oz (50g) butter
2 oz (50g) soft light brown sugar 4 oz (100g) currants
6 oz (175g) or 3 rounded tablespoons clear honey
1 egg
1/4 pint (150ml) water
flaked almonds, to decorate
Heat the oven to 350°F (180°C) or Gas no. 4. Grease a 9 x 5 x 3 inch (22.5 x 12.5 x 7.5cm) loaf tin and line the base and shorter sides with a strip of greased greaseproof paper long enough to overlap the sides. Sift the flour, salt and mixed spice into a medium-sized mixing bowl.
Add the butter in pieces and rub in with the fingertips. Stir in the sugar and currants. Mix together the honey, egg and water with a fork. Add to the dry ingredients and beat well with a wooden spoon to make a smooth hatter.
Spoon mixture into the prepared tin and spread level. Sprinkle the top with flaked almonds. Place in the centre of preheated oven and bake for 1 hour. Allow to cool in the tin for 10 minutes, then loosen unlined sides and, holding the paper ends, transfer to a wire rack and leave until completely cool. Remove the paper. Serve sliced and buttered.