Heat oven to 350 F. Grease a 10-inch ovenproof or dutch oven and line with parchment paper.

Melt 2 tbsp of butter in the microwave. Pour the butter into a large bowl, and whisk in the eggs, followed by the buttermilk, until combined.

Sift the dry ingredients (flour, sugar, baking powder, baking soda) into the wet ingredients and stir with a wooden spoon until just moistened; do not overmix. You should have a very sticky dough on your hands.

Stir the currants and caraway seeds (if using) into the dough.

Melt the remaining 2 tbsp of butter in the microwave.

Pour the batter into the prepared skillet or dutch oven. Use a sharp knife to cut a deep cross in the top of the bread. This will ward off any evil fairies.

Brush the melted butter over the top of the dough. Bake until golden brown and firm to touch, roughly 1 hour.

Cool 10 minutes on a wire rack before slicing with a serrated knife and smearing with butter.