Grease and line a 9-inch round spring form pan.
Sift the flour, baking powder and salt into a bowl, then stir in the spice and sugar.
Add three-quarters of the butter or margarine and rub in until the mixture resembles breadcrumbs.
Put aside 1/2 cup of the crumb mixture for the topping.
Add the currants to the remainder in the bowl.
Beat the egg lightly and add to the dry ingredients with the evaporated milk.
Mix until evenly blended.
Spoon into the prepared pan.
Arrange the apple slices in overlapping circles on top of the bread and sprinkle with the reserved crumb mixture.
Dot with the remaining butter or margarine and then sprinkle evenly with granulated sugar.
Bake in the center of a moderate oven (350°F) for about 45 minutes until firm in the center.
Turn out and cool for 10 minutes on a cake rack then cut in wedges.