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Heat your oven to 200°C (180°C fan).
Mix together the flour, bicarbonate of soda, salt and sugar(or honey) in a large bowl.
Stir through the currants until evenly coated.
Pour in most of the buttermilk and mix with your hand until a soft, slightly sticky dough forms.
Add the remaining buttermilk if needed. The dough should come together but never feel wet.
Turn onto a lightly floured surface and gently shape into a round. Don't knead it, just bring it together.
Place onto a lined baking tray, flatten slightly and cut a deep cross into the top with a sharp knife.
You can brush with extra buttermilk on top too if you like.
Then, bake for 30-35 minutes until deeply golden and the loaf sounds hollow when tapped underneath.
Allow to cool for at least 20 minutes before slicing.
Serve thickly sliced with plenty of good salted butter, or butter and your favourite jam if you've got a sweet tooth.