CURRANT LOAF
Good budget stretcher to fill hungry kids. Once the fruit has soaked for a couple of hours, it does not take long to assemble the ingredients for cooking. I have left the fruit to soak over night in the fridge and cooked the loaf the next day.
Provided by Chrissyo
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place in a bowl 1 cup of dried mixed fruit, sugar and 1 cup cold strained tea.
- Leave this mixture for 1 to 3 hours so that the fruit will become plump.
- Stirring the fruit occasionally to ensure all the fruit is coated with the tea and sugar mixture.
- Add the self raising flour slowly, but mix the flour in thoroughly. The cake mixture will look like gravel.
- Pour into a well greased loaf tin.
- Cook in a moderate oven for approximately 45 to 60 minutes.
- Turn onto a wire rack to cool.
SCOTTISH CURRANT SLAB
I saw this recipe on 'The People's Cookbook'. It was sent in by a Scottish lady and I believe that the recipe was her late mother's. It won its dessert heat, and quite deservedly so. It's a delicious mix of buttery pastry and currants, with a secret ingredient to keep it wonderfully moist. It's a winner in my house!
Provided by Noo8820
Categories Pie
Time 1h20m
Yield 1 pie
Number Of Ingredients 10
Steps:
- For the pastry:.
- Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
- Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
- For the filling:.
- Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
- Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
- Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
- Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
- Divide the pastry into half.
- Roll out the pastry and use to line the tin, pressing pastry over the base and the sides. Lightly brush the top edges with water.
- Spoon the fruit mixture into pastry case, spread evenly and pack well.
- Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
- Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
- Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
- Serve hot or cold.
Nutrition Facts : Calories 9723.3, Fat 407.3, SaturatedFat 248.2, Cholesterol 1226.6, Sodium 3084.4, Carbohydrate 1462.4, Fiber 84.3, Sugar 639.8, Protein 135.7
MOM'S CURRANT CAKE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
- In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
- Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.
CURRANT CAKE
Home made currant cake
Provided by elaineoconnell
Time 1h
Yield Makes Cake
Number Of Ingredients 8
Steps:
- Preheat oven to 200ðC/400ðF/Gas 6. Lightly dust a flat baking tray with flour.
- Sieve the flour, baking powder and salt into a mixing bowl. Add the sugar and mix well.
- Rub the margarine or butter into the dry ingredients until mixture resembles breadcrumbs. Add the sultanas or raisins and mix through.
- Finally, add the egg and sufficient milk to make a soft dough, not too wet or sticky! Turn onto a lightly floured board and gently knead, just enough to bring the dough together.
- Transfer to the prepared baking tray and shape into a round 1 1/2â deep. Cut a cross on top and bake for about 40 minutes until golden brown.
RAISIN-CURRANT BREAD
Provided by Suzanne M. Charle
Categories dessert, side dish
Time 1h15m
Yield Two 12-inch loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
- Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
- Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.
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Servings 8Total Time 1 hr 30 minsCategory Snacks
- Preheat the oven to 180°C (350°F/Gas 4). Grease a 21 × 7 × 8 cm (8¼ × 2¾ × 3¼ inch) loaf (bar) tin and line the base and sides with baking paper.
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- Spoon into the prepared tin, smoothing the top. Bake for 45 minutes, or until a cake tester inserted into the centre of the loaf comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes, before turning out onto a wire rack to cool.
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