Individual Currant Cakes
5,7 / 10
ready in 2 h. 45 min.
Cut the butter into small pieces and let it come to room temperature.
Pour the milk into a pan and warm it gently over a low flame.
Sieve the flour, baking powder and salt together into a mixing bowl, add the sugar and mix making a well in the centre.
Separate the egg yolk from the white and place the yolk into the well. Gradually pour in the warmed milk and gently mix all the ingredients together until you have a smooth paste. Cover and let rest for 2 hours.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
Pick the redcurrants from their stems taking care to remove any woody pieces. Lightly grease the muffin cases with a little softened butter.
Add the remaining softened butter and the redcurrants to the paste and blend well taking care not to crush the berries.
Divide the mixture between the muffin cases filling them to 2/3rd of the way up. Place into the oven and cook for 20-25 minutes. Test with a knife which should come out clean. The muffins should be risen and golden brown.
Allow to cool for 5 minutes then turn out onto a rack to properly cool. Serve as a delicious afternoon treat.