I know that many of us had grandmothers who probably made currant jam. I remember trying on once. Tart, indeed! I think this recipe would make a wonderful “tea cake” for aftenoon tea or an engagement party, etc.


2 cups flour
3 tsp. Baking soda
1/2 cup sugar
3/4 tsp. Salt
1 cup milk
1 egg
2 tablespoons shortening
1/2 cup currants

Sift together flour, baking powder, sugar and salt. Add beaten egg and melted shortening to milk and add to milk then combine with dry ingredients. Add currants that have been ashed, dried and floured*. Mix carefully to not crush berries. Batter will be stiff. Grease or line muffin tins and fill half full. Bake about 20 minutes in a hot oven.

*Dust berries and nuts before adding to a batter prevents them from sinking to the bottom.

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