Pre-thaw the currants. The oven heat to 180 degrees, the form grease with butter. To in a bowl combine cereal, flour, baking powder and currants, mix well. In a separate bowl, lightly beat the egg with sugar (if you like sweeter you can add a little more), vanilla sugar and salt, pour in melted margarine and milk, stir, pour mixture to dry ingredients, mix well.

Put the dough in shape, smooth, sprinkle with mixture of cinnamon and sugar.

Bake until tender, about 30-40 of a minute, a wooden toothpick should come out dry. Allow to cool a little gingerbread in the form, then carefully remove the form. Transfer to a plate very carefully with the gingerbread is very delicate.

Enjoy your tea!