I planted a redcurrant bush in our garden a couple of years ago. My granny and mum used to make meringue and redcurrant tarts which were delicious so I bought the bush as a memory of those kitchen times. I harvested the redcurrants yesterday as I knew they would start to rot if I left them for any longer. Here they are in their luscious glory.
I also harvested the rhubarb but I'm not sure what I'm going to make other it yet. Before making anything with the redcurrants I took them off their stalks and cleaned them.
It was so hot yesterday so I didn't spend a lot of time outdoors, only enough to hang up and take down the washing which dried in super quick time. I've been getting all the washing done in preparation for some time away. While I was inside trying to stay cool, I thought I'd search for some redcurrant recipes which are surprisingly few and far between. I stumbled across a recipe for a lemon cake with redcurrants and I decided to take the topping from there. So this is what I did. I made up a Victoria Sponge recipe as normal.
175g margarine or butter
175g caster sugar (I used the unrefined sugar)
175g self raising flour
3 medium eggs
I creamed the margarine and sugar until light and fluffy. Added an egg one at a time with a spoonful of the flour and then I added all the flour. At this point I added half the redcurrants and folded them into the mixture to prevent them breaking down. I divided the mixture between two greased and floured cake tins and baked for 25 minutes at 180 degrees centigrade. While the cakes were in the oven, I mixed the juice of 4 lemons (I only had 3 lemons left so I had to use some squirty lemon juice from the fridge) with 150-200g of demerara sugar. Once the cakes were out of the oven I spooned half the mixture over them, leaving the other half for the other two cakes I made with the second half of the redcurrants. I decided to cut the cake into finger sized pieces. I tried some and it was delicious but as we're going away, I've put the rest in the freezer ready for my next tea party.