Ingredientes:
240g (8oz) self raising flour
½ tsp. salt
3 tblsp MCT Oil
150mls (¼ pint) liquid skimmed milk
For filling:
3 tblsp MCT Oil
60g (2oz) soft brown sugar
1 tsp. cinnamon
60g (2 oz) currants
Oven temperatures: 220°C (425°F) or gas mark 7
Oven temperature: 190°C (375°F) or gas mark 5
Method:
Sift flour and salt into a bowl
Mix oil and skimmed milk and add to flour
Turn onto lightly floured board and knead quickly until smooth
Roll into rectangle approx. 20cm x 30cm (8” x 12”)
Mix together ingredients for filling and spread over the dough, to within 15mm of the edges
Moisten edges slightly with water, and roll up like a swiss roll, starting from one of the longer sides
Cut into 12 slices and arrange cut side down in a 18 – 20 cm round tin
Bake towards the top of the oven for 20- 25 minutes, until risen and golden brown
Turn out onto wire cooling tray and leave to cool.
