Rinse the currants and sultanas with warm water, pat dry and set aside in a warm place.

Sift the flour and salt into a large mixing bowl and rub in the lard or shortening (lard is better but I know how squeamish people can be!). Make a well in the center.

Dissolve the sugar in the milk. Take 3 tablespoons of this liquid and mix the yeast to a smooth paste, then add the rest of the milk and pour into the well in the flour. Mix vigorously to blend well, then knead until it forms a smooth, elastic dough. Work in the warm, slightly moist currants and sultanas and shape into a ball. Put it into a warm, greased bowl, cover with greased plastic wrap and set in a warm place to rise for 45 minutes.

Tip the dough onto a lightly floured working surface and knead for a few minutes, to a smooth even texture. Reshape it into a ball, cover again and put to rise for 15 minutes.

Divide the dough into 10 or 12 pieces and shape each into a smooth ball. Leave them to rest under a sheet of greased plastic wrap and warm two lightly buttered baking sheets.

With a rolling pin, roll out the dough balls into 3 1/2" disks. Place them on the baking sheets about 1" apart. Cover with plastic wrap again and leave to rise for 35-45 minutes.

Heat the oven to 435°. Bake the tea cakes for about 10 minutes, or until golden brown. If you like, when you take them out brush them with a mixture of sugar and milk - it'll give them a sweet glaze.

Split, toast and serve with slatherings of butter! Yum!