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1. Sieve together the flour and salt and put to warm.
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2. Clean the currants and sultanas and mix with 2 teaspoons of the sugar.
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3. Cream the yeast with ½ teaspoon sugar and add it to the liquid.
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4. Add this to one-third of the flour and set it to sponge.
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5. Rub the fat into the remaining flour, add the rest of the sugar and gradually beat in the egg.
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6. Next mix in the sponge mixture.
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7. Beat all thoroughly with the hand and put in a warm place to rise.
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8. When the dough has doubled its size, knead lightly on a floured board and then roll into an oblong strip.
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9. Brush over with melted fat and sprinkle evenly over it the mixed fruit and sugar.
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10. Roll up and cut into 12 even-sized slices.
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11. Pack lightly; cut side down, into a greased tin, which should have straight sides (e.g., a Yorkshire pudding tin).
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12. Allow to prove for 25 minutes, and then bake in a hot oven (425°F) for 20-30 minutes.
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13. Glaze with sugar and water when almost cooked.
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