I am not the best cook in the world but whenever I cook my gran's currant loaf I am always asked for the recipe... so here it is. My 97 year old grandmother got this recipe out of a women's magazine in the 1950s, she has been cooking it ever since!
This currant loaf recipe was one of the first things I cooked with my kids. It has very few steps so they get the joy of mixing and I don't stress with a long list of ingredients and processes.
1 generous cup of cold tea
1 cup of currants
1 cup of caster sugar (you can reduce this by a quarter to a half if you want a low sugar version)
2 cups of self raising flour
Pinch of salt
Combine the tea, currants and sugar in a bowl. Cover and leave for at least 2 hours or preferably overnight.
Line a loaf tin with baking paper. In a large bowl, combine the flour and salt. Slowly add the tea/currant mixture while stirring to avoid lumps. If a child is helping I find the whole lot is added in a fast gush..... so the mixture will need extra stirring to get rid of lumps.
Pour cake/loaf mixture into your prepared tin and bake at 180 degrees C (356F) for 50 minutes.
When cooled, slice and serve with butter.
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Linked to Happy lil's are baking, It's Playtime and Kids Get Crafty