I’m baking because I’m nearly at the end of “The Summer Goddess” and I’ve reached that procrastination stage because I don’t want to stop writing it. Also we had a tonne of redcurrants courtesy of Heather’s mum (thank you, Mrs Ashley!) and this is a nice, tasty thing to do with them.
REDCURRANT MUFFIN LOAF.
You will need :
A small loaf tin, lined with baking parchment.
Two mixing bowls, one large, one small.
An egg whisk and a wooden spoon
60gm unsalted butter
120gm caster sugar
175gm sifted plain white flour
1 large egg
2 teaspoons baking powder
Half a teaspoon of salt
150gm fresh redcurrants
Wash the redcurrants, and discard any that are squished. Put them to one side.
Line the loaf tin, and preheat the oven to 180 degrees C.
Melt the butter in a small saucepan, and set it aside to cool.
Sift the flour into the larger of the bowls, add salt, baking powder and all the sugar apart from two tablespoons full – keep that back to sprinkle on top of the cake.
In the small bowl, beat the egg until the yolk and white are combined. Whisk in the milk and the melted butter (don’t worry if the butter has gone a bit lumpy at this stage, that doesn’t matter).
Add this wet mix to the dry mix of flour and sugar in the larger bowl. Stir them together quickly and lightly, just until the flour is dampened. Don’t over-stir, and again don’t worry about it being lumpy – if you stir it too smooth the cake will lose its muffin-y texture.
Gently fold in the redcurrants, trying not to burst too many of them. Spoon the batter into your lined cake tin, and sprinkle the sugar you kept back over the top of the mixture. Bake in the over for 20-30 minutes, until the cake is golden brown. If you stick a knife or skewer in it, it should come out clean. If it’s still gooey you need to cook it for a few more minutes.
Let the cake cool before turning it out of the tin. It’s nice with creme fraiche, or custard, or just on its own!
If you’d rather make individual muffins this recipe makes about twelve.