Sieve the strong flour, ground mixed spice and salt into a mixing bowl. Rub butter into flour with your fingers into breadcrumbs. Make a well in the centre and then add the sugar and yeast.
Beat the egg and add to the mix. Then add the milk. Mix everything together to form a soft dough.
Spread some flour across your work surface and place the dough on top. Add the currants into the dough and knead for about 5 minutes until the dough feels smooth and elastic.
Get a new, large mixing bowl and warm it up slightly. Grease with butter. Make your dough into the shape of a ball and put it into the new bowl. Cover the bowl with a clean tea towel and place in a warm place for an hour.
Flour your work surface again and turn the dough onto it. Knock back the dough, shape the dough into a ball again and place it back in the bowl. Cover the bowl with the tea towel once more and place the bowl back into a warm place for 30 minutes allowing it to rise.
Spread flour onto your work surface again and turn out the dough onto it. Divide your dough into 12 equal pieces and shape them into balls. Flatten the balls slightly into the shape of a bun with the palm of your hand. Once again cover the buns with a tea towel and put in a warm place for 5-10 minutes.
Grease a baking tray and place the buns onto the tray. Wrap the tray loosely in greaseproof paper and place inside a large polythene bag. Tie the bag so no air can get it and set aside in a warm place for 40 minutes.
Preheat the oven to 240C/475F/ Gas mark 8
For the topping mix the plain flour with 2 tablespoons of cold water.
Once the buns have risen, take them out of the bag and unwrap the greaseproof paper. Spoon the flour mixture into a piping bag and squeeze out on top of each bun
Place the buns in the oven and leave for 8-12 minutes.
Remove buns from the oven and immediately brush them with the hot golden syrup. Leave on a wire wrack to cool.