This comforting but not-too-sweet Irish recipe was shared with our Executive Director, Roger O’Halloran, by an Irish nun he used to teach alongside. Serve warm with butter and a hot cup of tea.
- 1 375g packet of currants
- 1 cup cold tea
- 1 cup brown sugar (lightly packed)
- 2 cups self-raising flour
- 1 egg
Put currants, tea and brown sugar into a bowl. Cover and soak overnight.
The next day, add flour and unbeaten egg. Mix well with a wooden spoon, then place into a well-greased loaf tin (line the bottom of the tin with baking paper).
Bake in a moderate oven for about 1.5 hours. Test with a skewer. Turn out and cool. When cold, slice and serve with butter. This is a very moist cake and it keeps well for at least a week.