Ingredients:
75 g self-raising flour
Pinch of salt
50 g butter or margarine
50 g caster sugar
1 standard egg, lightly beaten
2 x 5 ml spoons lemon juice
50 g currants
Milk to mix
Directions:
Cooking Time: 15-20 minutes
Oven: 190ºC, 375ºF, Gas Mark 5
Place 9 paper cake cases in patty tins – this helps them to keep their shape – or on a baking sheet. Sieve the flour and salt. Cream the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and lemon juice, adding a tablespoon of the flour with the last amount. Fold in the remaining flour and the currants and add enough milk to mix to a soft, dropping consistency.
Divide the mixture between the cases. Bake in a moderately hot oven for 15-20 minutes until well risen and golden brown.
Makes 9.
75 g self-raising flour
Pinch of salt
50 g butter or margarine
50 g caster sugar
1 standard egg, lightly beaten
2 x 5 ml spoons lemon juice
50 g currants
Milk to mix
Directions:
Cooking Time: 15-20 minutes
Oven: 190ºC, 375ºF, Gas Mark 5
Place 9 paper cake cases in patty tins – this helps them to keep their shape – or on a baking sheet. Sieve the flour and salt. Cream the butter or margarine and sugar until light and fluffy. Gradually beat in the egg and lemon juice, adding a tablespoon of the flour with the last amount. Fold in the remaining flour and the currants and add enough milk to mix to a soft, dropping consistency.
Divide the mixture between the cases. Bake in a moderately hot oven for 15-20 minutes until well risen and golden brown.
Makes 9.
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