Blackcurrant loaf

I'm desperately trying to use up the contents of the freezer before we move. Just before we came here, I ended up running down the road to my friend with an enormous plastic bag full of food from the freezer! I want to do a better job this time, so it's 'use up some blackcurrants' day!

I love teabreads and loafcakes, so was very pleased to find this recipe in a little book I bought ages ago from a NT shop. There's no author's name, and the book is called 'Favourite family teabreads and other delights'.

Here's the recipe which I've adapted.

100g fresh blackcurrants
275g sr flour [plus a bit for tossing the blackcurrants]
100g butter or margarine
100g caster sugar [and a bit for sprinkling on the top]
2 large eggs, beaten
a little milk

Preheat oven 160 fan/180C/350F/gas4

Grease a 900g [2lb] loaf tin

Rub the fat into the flour. Add the sugar then the eggs and stir together. The mixture should be fairly dry, but if it won't come together easily, add a little milk.
Put the blackcurrants in another bowl and toss them in a little flour [to stop them sinking to the bottom of the cake] then mix them into the dough.

This shows that tossing them in flour does work - no I didn't eat 2 pieces!

Put into the tin, sprinkle the top with some sugar and bake for about 45-50 mins till golden.

I used light brown caster sugar and added a little cinnamon to the dough, as I love it!

We still have several bags of blackcurrants left, so watch this space!!