General Chat

Thank you wendy.... That sounds good.... just doing the jam at the mo... will cut & paste to save later.

I've just looked at my blackcurrant bushes, Margaret, and a lot of mine too are ripe, so I'm going to try this recipe for blackcurrant cake, which a friend passed on to me:

2oz/60g butter
4oz/110g plain flour
4oz/110g caster sugar
1 egg
7oz/200g blackcurrants

Heat the oven to gas mark 4/180C/350F.
Rub the butter into the flour and sugar until
it's the consistency of breadcrumbs. Mix in the
beaten egg. Stir in the fruit gently so as not to
break it; it's best to use your hands. The mixture
will look dry, but don't worry - the end result is
very moist. Turn into an ovenproof glass or china
dish (the acidity of the fruit may react with metal
and taint the cake). Bake for 45-50 minutes.
Turn out carefully and sprinkle with caster sugar.
Eat at room temperature.

Although I haven't tried this recipe, my friend entered it into a
Daily Telegraph competition and it was printed in that paper and a later book they compiled of reader's recipes.

Doesn't help much if you have a glut of blackcurrants, I know, but maybe worth trying.

Have you looked on the net for possible jelly recipes?

By the way, it is recommended to serve the cake with a fat splodge of thick cream - not creme fraiche, because the fruit provides plenty of acidity. Fine by me!!

Thank you for that idea stray kitten....Never had blackcurrant pie , I find them rather tart on their own, but suppose could add apple.... Always do to my jam.That would help make it sweeter perhaps without too much sugar..

lol RB,

what about a pie, can you make pies with blackcurrents?? you could then freeze them,

HA HA Running Bear.....

TESCOs

Always do jam, thought might be nice to do jelly for a change.
LOADS of fruit on bushes which must be picked now...... Hate the top & tail bit, so anyone any ideas other than jelly please...
Thank you.