Irish Currant Squares Recipes

CURRANT SQUARES

Currant Squares image

I have two Irish sisters inlaw and both say this is one of their favorite desserts. Especially when its make with home made flakey pastry

Provided by Marlitt

Categories Dessert

Time 1h

Yield 20 squares

Number Of Ingredients 11

Ingredients

5 ounces firm butter or 5 ounces margarine, grated
6 ounces flour
1 pinch salt
ice water
4 ounces butter
3 ounces sugar
8 ounces currants
1 pinch cinnamon
1 lemon, juice and rind of
1 large apple, grated
1 slice bread, crumbled

Steps:

To make pastry:.
Freeze butter or margarine for half an hour before grating.
Sift flour and salt, then add butter or margarine.
Mix into flour with palette knife.
Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
Put all filling ingredients into a saucepan and bring to boiling point.
Set aside to cool.
Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin.
Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
Dust with caster sugar and cut into squares when cool.
Makes 20 squares.

Nutrition Facts : Calories 181.1, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.6, Sodium 106.9, Carbohydrate 21.5, Fiber 1.3, Sugar 13.2, Protein 1.6

IRISH CURRANT AND RAISIN CAKE

Irish Currant and Raisin Cake image

Provided by Nick Malgieri

Categories Cake Fruit Dessert Bake St. Patrick's Day Currant Raisin Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes one 8-inch cake, about 12 servings

Number Of Ingredients 11

Ingredients

2 1/4 cups unbleached all-purpose flour (spoon flour into dry-measure cups and level off) plus 1 tablespoon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/2 cup currants
1/2 cup golden raisins
3/4 cup buttermilk or milk
One 2-inch-deep 8-inch round cake pan, buttered and bottom lined with parchment or wax paper

Steps:

1. Set a rack in the middle of the oven and preheat to 350°.
2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl.
3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth.
4. Decrease the mixer speed to low and beat in half the flour mixture. Stop and scrape down the bowl and beater with a rubber spatula. Beat in the buttermilk, then the remaining flour mixture.
5. Give the batter a final mix with the rubber spatula.
6. Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter. Scrape the batter into the prepared pan and smooth the top.
7. Bake for about 45-55 minutes, or until the cake is well risen and deep gold and a toothpick inserted in the center emerges clean.
8. Cool in the pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper. Invert the cake onto another rack and cool completely.
Storage: Wrap in plastic and keep at room temperature, or double-wrap and freeze for longer storage.

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