Grease the baking sheet with butter.
Place the water in the small saucepan and heat to 30C/86F.
Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Sift the flour, nutmeg and salt into the large mixing bowl and rub in the butter until you have a fine breadcrumb consistency. This can be done in a food processor if you want to save time. If you do, then tip the mixture into a large mixing bowl once it has reached the right consistency.
Add the sugar and stir in.
Make a well in the centre of the dry ingredients and add the beaten eggs and yeast mixture. Use your hands to bring everything together to a sticky dough.
Turn the dough out onto a lightly floured work surface and knead for 10 minutes until silky and elastic.
Wash and dry the mixing bowl and oil lightly before placing the dough in it. Cover with clingfilm and leave to prove for an hour or until it has doubled in size.
Turn out onto the lightly floured work surface and knock back.
Take two thirds of the dough and shape into 8 ovals, tapering one end into a point. Place the ‘bodies’ on the baking sheet.
Use the rest of the dough to make 8 small balls for the heads and 16 ‘arms’.
Stick the ‘heads’ onto the flatter top of each oval and stick the arms on either side of the upper part of the oval. You may need to massage the heads and arms into place so they don’t fall off when baking.
Place two currants on the heads to represent eyes.
Cover with the clean tea cloth and leave to prove for an hour.
Preheat the oven to 190C/375F/gas 5.
Brush the Pope Ladies with the beaten egg.
Place in the oven and bake for 25 minutes. The Pope Ladies should be golden.
Remove from the oven and allow to cool to room temperature.
