30 ml (2 level tbsp) currants
2 level tbsp (30 ml) chopped almonds
2/3 cup (150 g) 5 oz 10 tbsp butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
2 eggs
2.5 ml (1/2 tsp) vanilla flavouring
grated rind of 1 lemon
3/4 cup (100 g) 4 oz flour
2 level tbsp (30 ml) chopped almonds
2/3 cup (150 g) 5 oz 10 tbsp butter
2/3 cup (150 g) 5 oz caster sugar (superfine granulated)
2 eggs
2.5 ml (1/2 tsp) vanilla flavouring
grated rind of 1 lemon
3/4 cup (100 g) 4 oz flour
method
1. Butter fifteen individual brioche moulds and divide the currants and almonds between the bases.
2. Whisk the butter and sugar together in a bowl until pale and fluffy. Gradually beat in the eggs, vanilla and grated lemon rind. Sift over the flour and fold in.
3. Divide the mixture evenly between the tins and level with a knife.
4. Bake in the oven at 190°C (375°f) mark 5 for 25 - 30 minutes. Ease out of the tins immediately and cool on a wire rack.
2. Whisk the butter and sugar together in a bowl until pale and fluffy. Gradually beat in the eggs, vanilla and grated lemon rind. Sift over the flour and fold in.
3. Divide the mixture evenly between the tins and level with a knife.
4. Bake in the oven at 190°C (375°f) mark 5 for 25 - 30 minutes. Ease out of the tins immediately and cool on a wire rack.
serving amount
makes 15
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