1 For the filling: combine all the ingredients apart from the currants until you have a soft paste. Leave this in a warm (21-25 C) place while you make the dough.
2 For the dough: in a large bowl, combine the two flours with the salt. In another bowl or jug, place the milk, water, eggs, golden syrup, and fresh yeast.
3 Whisk until smooth. Pour the liquid in with the dry ingredients and stir with your hands until you have a soft, sticky dough. Cover and leave for 10 minutes.
4 Rub 1 tsp of corn or olive oil on the work-surface and knead the dough for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the bowl, then rub lightly with a tsp of oil. Return the dough to the bowl and leave for a further 10 minutes. Knead the dough once more on the oiled surface, returning it to a round ball. Replace in bowl, cover, and leave for 1 hour in a warm place.
5 Line the base of a 30cm square cake tin with non-stick baking parchment and brush paper and sides with melted butter. Lightly dust the work surface with flour and roll the dough out into a 35cm square.
6 Crumble the filling over the dough and press it down into the surface, then scatter the currants evenly across the dough. Roll the dough up tightly from one end.
7 Cut into nine equal pieces, then place these in the tin. Cover with a cloth and leave to rise for 1 hour.

8 Preheat oven to 210 C/410 F/gas mark 6. Uncover tin and dredge the surface of the dough with caster sugar. Bake in the centre of the oven for 30 mins, then reduce heat to 190 C/ 375 F/gas mark 5 for a further 15-20 minutes, until a good brown colour on top. Cool on a wire rack for 10 minutes. Brush with sugar glaze and serve warm.