Preheat the oven to 220C / 200 Fan / Gas 7.

Melt 20 grams of the butter and use some of it to grease a 20cm cake tin or deep sandwich tin. Set both aside.

In a medium sized bowl, mix together the currants, sugar and cinnamon. Set aside.

Take a large mixing bowl and sift in the flour and salt.

Rub in the remaining 40 grams of butter.

Pour in all the milk and stir to create a soft dough.

Dust your work surface with flour then scrape the dough onto it.

Lightly knead the dough for a few seconds to bring it into a smooth ball.

Brush a rolling pin with flour and roll the dough into a rectangle 30 x 20 cm.

Tip: use a ruler on its edge to occasionally push the dough into a neat rectangle as you roll it out.

Place the rectangle so that one of the long edges is facing you.

Brush the remaining melted butter over the rectangle, leaving 1cm bare around the edges.

Sprinkle the currant, sugar and cinnamon mix over the butter.

Moisten the bare edges with water.

Starting from the long edge facing you, roll up the dough as for a Swiss roll.

Pinch together the join, then place so the join is underneath.

Cut into 12 equal pieces: using a sawing motion with your knife rather than a straight cut down is less likely to squash the buns.

Transfer the buns to the prepared tin, each with a cut side facing up: start with a ring of 9 buns around the edge of the tin then put the final 3 in the middle. Try to space them as evenly as possible.

Put the tin in the oven and bake until the buns are risen and golden brown (15-20 min).

Remove the bun ring from the tin and place it on a cooling rack.

Brush with the maple syrup or other sweetener then leave until just warm.

Pull the ring apart into separate buns and serve.

Best eaten on the day of making or can be frozen.

Reheat in a low oven or microwave on high.