125 grams butter, softened
¾ cup caster sugar
1 tablespoon golden syrup
few drops lemon essence or grated rind of 1 lemon
2 cups flour
2 teaspoons baking powder
1 cup currants
2 tablespoons milk
1 quantity basic butter icing (see recipe on the website)
1. Preheat the oven to 160ºC. Grease and line a standard 20cm x 30cm Swiss roll tin.
2. In a large bowl, beat together the butter, sugar, golden syrup and lemon essence or grated lemon rind together with a wooden spoon until light and creamy.
3. Add eggs one at a time, beating well after each addition.
4. Sift the flour and baking powder together and stir into the creamed mixture with the currants and milk.
5. Spread into the prepared tin.
6. Bake in the preheated oven for 35 minutes until cooked.
7. Cool in the tin for 10 minutes before transferring to a cake rack to cool.
8. Spread with butter icing when cold and cut into squares. Store in an airtight container.
Currants are often forgotten in favour of other trendier dried fruits, but they're an economical and delicious dried fruit to keep on hand for baking.