Grandmothers currant bread

Preheat the oven to 175 ° C. Spoon the flour, the raisins, apricots, figs and sugar with salt to taste. Beat the egg and stir it with half of the milk through the flour mixture. Always pour shoots of the rest of the milk until a firm dough is formed. Put the dough in the greased cake tin, smooth it with a wet spoon and fry the currant bread in 1 hour and 15 minutes until done. Prick with a knitting needle in the bread to check if it is done. If the needle remains clean, the bread is ready.

The currant bread is like a pastry with butter on it.