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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Currants are soaked overnight in cold tea overnight and then cooked into a simple cake. Great with a cuppa. Simple and no mix-master needed I haven't tried to make this recipe with gluten free flour as yet. Ingredients:
1 (375 g) packet currants |
1 cup cold tea |
1 cup brown sugar |
2 cups self raising flour |
1 egg, lightly beaten |
Directions:
1. Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
2. Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
3. Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
4. Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
5. Serve sliced and buttered. This loaf keeps very well for at least a week.
6. Cooking and prep time does not include overnight soaking of the currants.
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