Currantloaf Recipes

MOM'S CURRANT CAKE

Steps:

• Preheat the oven to 325 degrees. In a medium bowl, sift together the flour, baking powder, and salt. Set aside. Butter a 9-by-5-inch loaf pan; set aside.
• In a small saucepan, heat the cream over medium heat. Stir in molasses. In a medium bowl, cream the butter until light and fluffy. Gradually add the sugar. Beat in the eggs, one at a time, beating to combine after each addition. Stir in the cream mixture, then the currants. Add the dry ingredients and beat to combine.
• Pour into prepared pan, and bake until a knife inserted in the center comes out clean, about 1 hour 15 minutes.

CURRANT LOAF

Steps:

• Place in a bowl 1 cup of dried mixed fruit, sugar and 1 cup cold strained tea.
• Leave this mixture for 1 to 3 hours so that the fruit will become plump.
• Stirring the fruit occasionally to ensure all the fruit is coated with the tea and sugar mixture.
• Add the self raising flour slowly, but mix the flour in thoroughly. The cake mixture will look like gravel.
• Pour into a well greased loaf tin.
• Cook in a moderate oven for approximately 45 to 60 minutes.
• Turn onto a wire rack to cool.

KRENTENBROOD VAN BAKKER VEERMAN (CURRANT AND RAISIN BREAD)

Steps:

• Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
• Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
• Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
• Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
• Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

RAISIN-CURRANT BREAD

Steps:

• Preheat oven to 325 degrees. Lightly grease 2 loaf pans, line with parchment and regrease.
• Sift the first 6 ingredients into a large bowl and set aside. Place raisins and currants into a bowl and toss with 1 tablespoon of the sifted mixture. In another bowl, whisk together the remaining ingredients.
• Make a well in the center of the sifted ingredients and pour in the egg-milk mixture. Sprinkle with the raisins and currants. Mix with a wooden spoon until just blended. Pour the batter into the pans and bake 45 to 50 minutes, or until a toothpick comes out clean. Cool the bread in the pans for 5 minutes, then invert onto a rack and cool to room temperature.

SCOTTISH CURRANT SLAB

Steps:

• For the pastry:.
• Sift the flour and salt together. Rub in the butters. Stir in the sugar, then add the egg, mixing to a soft dough.
• Knead dough until smooth. Cover with cling film and chill for 20-30 minutes.
• For the filling:.
• Put the currants, spice and sugar into a large pan and add enough cold water to JUST cover the fruit.
• Bring to the boil, turn down the heat, and simmer gently for no more than 5 minutes.
• Remove pan from heat. Gradually add the custard paste, stirring until the fruit mixture thickens slightly (it will thicken more when cool).
• Preheat the oven to Gas 3. Grease and line a 30x18cm Swiss roll tin.
• Divide the pastry into half.
• Roll out the pastry and use to line the tin, pressing pastry over the base and the sides. Lightly brush the top edges with water.
• Spoon the fruit mixture into pastry case, spread evenly and pack well.
• Roll out the remaining pastry, slightly larger than the tin. Lay over the filling and pat down.
• Trim away the excess pastry and crimp the edges. Cut 2 slits into the middle of the pie.
• Bake for 50-60 minutes. Sprinkle the top with caster sugar while pastry is still warm.
• Serve hot or cold.