Type what you have

Ingredients

• ✓ currant
• rolled oat
• all-purpose flour
• white sugar
• baking powder
• salt
• egg
• butter
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Mix together oats, flour, currants, sugar, baking powder, and salt in a large bowl; make a well in the center. Beat egg in a medium bowl until frothy; stir in melted butter and milk. Pour into the well and mix until a soft dough forms.
3. 3 Transfer dough to a clean work surface. Divide dough into 2 equal pieces, then pat each piece into a 1/2-inch-thick circle. Place dough circles onto the prepared baking sheet; score each into 8 wedges.
4. 4 Bake in the preheated oven until risen and browned, about 15 minutes. Split wedges and serve warm.

By Carol

Ingredients

• ✓ currant
• all-purpose flour
• sugar
• baking powder
• salt
• baking soda
• butter
• raisin
• sour cream
• egg
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C); adjust the oven rack to the lower-middle position. Line a baking tray with parchment paper.
3. 3 Mix flour, 1/3 cup sugar, baking powder, salt, and baking soda in a medium bowl. Grate butter into flour mixture on the large holes of a box grater. Use your fingers to work in butter until mixture resembles coarse crumbs, then toss in raisins.
4. 4 Whisk sour cream and egg together in a small bowl until combined.
5. 5 Stir sour cream mixture into flour mixture using a fork until large dough clumps form. Use your hands to shape dough into a ball. (Dough may seem dry at first but will come together as you work it.)
6. 6 Place dough on a lightly floured surface and pat into a 7 to 8-inch circle, about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar.
7. 7 Use a sharp knife to cut into 8 equal triangles; place on the prepared baking tray, about 1-inch apart.
8. 8 Bake scones in the preheated oven until golden, about 15 to 17 minutes. Cool for 5 minutes; serve warm or at room temperature.
9. 9 Serve and enjoy!

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ currant
• brown sugar
• maple syrup
• vegetable oil
• salt
• rolled oat
• almond
• pumpkin seed
• coconut

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner.
2. 2 Combine brown sugar, maple syrup, oil, and salt in a bowl. Add oats, almonds, pumpkin seeds, and coconut. Mix well until all ingredients are evenly coated.
3. 3 Pour mixture onto the prepared baking sheet and distribute in an even layer.
4. 4 Bake in the preheated oven, lightly stirring every 10 to 15 minutes with the tines of a fork, until evenly toasted and golden brown, about 1 hour.
5. 5 Remove from the oven. Transfer hot granola into a large bowl and mix in currants. Let cool to room temperature, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ currant
• butter
• brown sugar
• cinnamon
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• confectioners' sugar
• milk

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of a 12-cup muffin tin.
2. 2 Cream 1/3 cup butter, brown sugar, and cinnamon together. Drop 1 teaspoon into each muffin cup. Reserve the remaining mixture.
3. 3 In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup cold butter until crumbly. Make a well in center, and pour in the milk. Stir to form a soft dough, adding a bit more milk if needed.
4. 4 Turn the dough out on lightly floured surface. Knead 8 to 10 times. Pat dough into rectangle about 1/3 inch thick and 12 inches long. Spread the remaining cinnamon mixture over dough rectangle. Sprinkle currants over top. Roll up like a jelly roll into a long log. Mark the dough first, to make sure you know where to cut, then cut the log into 12 slices. Place cut-side down in the prepared muffin pan.
5. 5 Bake in in the preheated oven until golden brown, 20 to 25 minutes. Turn rolls out on a serving tray.
6. 6 For the glaze, add milk to the confectioners' sugar and stir well, adding more liquid if necessary to make a thin glaze. Drizzle over cinnamon rolls.

By Carol

Ingredients

• ✓ currant
• vanilla extract
• confectioners' sugar
• butter
• cream cheese
• pecan
• brown sugar
• cinnamon
• butter
• bread flour
• all-purpose flour
• yeast
• egg
• salt
• sugar
• pumpkin
• butter
• milk

Instructions

1. 1 Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C), 30 to 60 seconds.
2. 2 Mix pumpkin, white sugar, and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
3. 3 Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed, about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
4. 4 Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size, about 1 hour.
5. 5 Grease or spray an oblong baking sheet with cooking spray.
6. 6 Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle, 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon, brown sugar, pecans, and currants, respectively, onto the butter layer. Roll dough, beginning with long side, around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
7. 7 Arrange rolls, cut-side up, on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size, 30 to 45 minutes.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Remove towel from rolls and bake rolls in the preheated oven until golden, about 20 minutes.
10. 10 Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.

By Gran28540

Ingredients

• ✓ currant
• all-purpose flour
• baking powder
• white sugar
• salt
• butter
• milk
• sour cream
• egg
• milk

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
2. 2 Make the scones: Sift flour, baking powder, sugar, and salt into a large bowl. Cut in butter with a pastry blender or by rubbing between fingers until lumps are the size of peas. Stir in currants.
3. 3 Whisk milk and sour cream together in a measuring cup; gently stir into flour mixture until dough is moistened, being careful not to overwork the dough.
4. 4 With floured hands, pat dough into 2- to 3-inch diameter balls. Place onto the prepared baking sheet and flatten lightly. Scones should slightly touch each other.
5. 5 Make the egg wash: Whisk egg and milk together. Brush the tops of scones with egg wash and let them rest for about 10 minutes.
6. 6 Bake in the preheated oven until the tops are golden brown, 10 to 15 minutes.

By FRIENDLYFOOD

Ingredients

• ✓ currant
• cooking spray
• water
• brown rice
• peanut butter
• applesauce
• honey
• egg
• chickpea flour
• rolled oat
• coconut
• sunflower seed
• chia seed
• baking powder
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Coat an 8-inch pie pan with cooking spray.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
3. 3 Stir peanut butter, applesauce, honey, and egg together in a bowl; add rice, garbanzo bean flour, oats, currants, coconut, sunflower seeds, chia seeds, baking powder, and ground cinnamon and stir until combined. Spread dough evenly in prepared pie pan.
4. 4 Bake in preheated oven until edges are golden brown, about 20 minutes.

By sueb

Ingredients

• ✓ currant
• white sugar
• butter
• salt
• egg
• vanilla extract
• almond extract
• all-purpose flour
• whole wheat pastry flour
• baking soda
• baking powder
• carrot
• milk
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
3. 3 Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Melanie

Ingredients

• ✓ currant
• water
• confectioners sugar
• water
• white sugar
• candied citron
• egg
• butter
• nutmeg
• ginger
• clove
• cinnamon
• salt
• white sugar
• all-purpose flour
• active dry yeast
• all-purpose flour
• milk

Instructions

1. 1 Heat milk in a small saucepan to 110 degrees F (43 degrees C). Pour milk into a large bowl; whisk in ½ cup flour and yeast. Cover the bowl with plastic wrap; set aside until bubbly, about 15 minutes.
2. 2 Place 1 ⅔ cups flour, ⅓ cup white sugar, salt, cinnamon, cloves, ginger, and nutmeg in the bowl of a stand mixer fitted with the paddle attachment; beat on low speed for a few seconds to combine. Add ¼ cup butter; beat on low speed until incorporated, about 2 minutes.
3. 3 Add yeast mixture and egg to flour mixture; beat on low speed for 2 minutes. Stop the mixer; rest for 10 minutes. Beat on medium speed until smooth and elastic, about 2 minutes. Beat in currants and citron on the lowest speed until evenly distributed, about 1 minute.
4. 4 Grease inside of a large bowl with butter; place dough in bowl, turn to coat dough with butter on all sides. Cover the bowl with plastic wrap; let dough rise in a warm place until doubled in volume, about 1 hour.
5. 5 Line a baking sheet with parchment paper; set aside. Turn dough out onto a lightly floured surface; pat into a rough square, and cut into 12 equal pieces. Form each piece into a round bun; place on the prepared baking sheet. Press a cross pattern into each bun with the back of a knife; cover buns with a damp cloth and allow to rise until doubled in volume, about 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake buns in the preheated oven until deep golden brown, about 15 minutes.
8. 8 Meanwhile, bring 2 tablespoons white sugar and 1 tablespoon water to a boil in a small saucepan. Remove buns from the oven. Transfer buns on parchment paper to a wire rack; immediately brush buns with white sugar glaze. Cool buns completely, about 20 minutes.
9. 9 Combine confectioners' sugar and 2 teaspoons water in a small microwave-safe bowl. Microwave icing mixture until smooth and warm to the touch, about 10 seconds. Place icing mixture in a resealable plastic bag, snip off one corner of the bag, and pipe a cross over fully cooled buns; set aside for icing to dry, 30 minutes.

By Debra Rose

Ingredients

• ✓ currant
• raisin
• all-purpose flour
• sugar
• salt
• baking soda
• buttermilk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
2. 2 Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
3. 3 Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
4. 4 Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

By Dorothy

Ingredients

• ✓ currant
• tea
• raisin
• demerara sugar
• self-rising flour
• egg

Instructions

1. 1 Pour hot tea over currants and raisins in a bowl; soak 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 2-pound loaf pan.
3. 3 Stir demerara sugar into tea and fruit mixture until dissolved completely; mix in flour and egg until completely integrated into a batter. Spread batter evenly into the prepared pan.
4. 4 Bake in preheated oven until golden-brown and a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan briefly before transferring to a rack to cool completely.

By Femmie London

Ingredients

• ✓ currant
• raisin
• candied peel
• bread flour
• cinnamon
• active dry yeast
• sugar
• water
• milk
• egg
• salt
• butter

Instructions

1. 1 Soak currants and raisins in a bowl of warm water for 30 minutes. Drain and pat dry with paper towels; stir in candied peel.
2. 2 Sift flour and cinnamon into a large bowl. Make a well in the center of the flour. Add yeast and sugar to the well; pour in 1/4 cup lukewarm water. Let stand until yeast begins to foam, about 5 minutes.
3. 3 Stir remaining 3/4 cup lukewarm water, milk, eggs, and salt into the flour mixture until dough comes together.
4. 4 Turn dough out onto a lightly floured surface. Add currant mixture; knead until evenly incorporated and dough is smooth and elastic, about 5 minutes. Transfer to a bowl and cover with a damp cloth. Let rise in a warm place until doubled, 45 minutes to 1 hour.
5. 5 Grease two 9x5-inch loaf pans lightly with butter. Flatten dough gently and shape into 2 loaves. Place 1 loaf in each pan and cover with a damp cloth. Let rise in a warm place until puffy, about 45 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Bake loaves in the preheated oven until firm and dark brown, about 45 minutes. Invert onto a wire rack to cool completely before slicing, about 1 hour.

By Dien

Ingredients

• ✓ currant
• rum
• eggnog
• bread flour
• instant yeast
• white sugar
• butter
• egg
• salt
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Soak currants in rum overnight.
2. 2 In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
3. 3 In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
4. 4 Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
5. 5 Preheat an oven to 375 degrees F (190 degrees C).
6. 6 Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.

By apurpleocean

Ingredients

• ✓ currant
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• milk
• sour cream
• egg
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk flour, sugar, baking powder, and salt together in a mixing bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
3. 3 Stir together 1/2 cup milk, currants, and sour cream in a small bowl; stir into flour mixture with a fork until just moistened and holding together.
4. 4 Transfer dough to a lightly floured surface and pat into a rectangle. Fold the rectangle into thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle; repeat once more. Cut the rectangle into eight triangular pieces and transfer to a silicone baking mat.
5. 5 Whisk egg and 1 tablespoon milk together in a small bowl. Brush egg wash over the top of each scone.
6. 6 Bake in the preheated oven until scones have risen and turned golden brown, about 15 minutes.
7. 7 Remove from the oven and transfer to wire rack to cool.

By John Mitzewich

Ingredients

• ✓ currant
• bread
• butter
• white sugar
• milk
• egg
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
2. 2 Butter bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles.
3. 3 Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange remaining bread on top, then sprinkle with remaining sugar.
4. 4 Beat milk, eggs, and nutmeg together in a bowl. Pour over bread and press down firmly to compress pudding and help bread absorb milk mixture.
5. 5 Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.

By Allrecipes Member

Ingredients

• ✓ currant
• butter
• demerara sugar
• candied mixed fruit peel
• mixed spice
• puff pastry
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Sprinkle a baking sheet with water.
2. 2 Melt butter in a small saucepan over medium heat. Add currants, demerara sugar, fruit peel, and mixed spice. Stir until sugar is dissolved and fruit is well coated, then remove from the heat.
3. 3 Roll pastry on a lightly floured surface to a thickness of 1/4 inch. Using a saucer as a guide, cut out eight 5-inch circles. Divide fruit mixture evenly among the circles. Moisten the pastry edges with water, pull over filling toward the center, and pinch to seal. Invert filled cakes on the floured surface and gently to make a wider, flatter circle, being careful not to break the dough.
4. 4 Brush each cake with egg white, then sprinkle generously with white sugar. Make three parallel cuts across the top of each cake, then transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 15 minutes.

By Norma

Ingredients

• ✓ currant
• ring
• lid
• canning jar
• bread crumb
• salt
• nutmeg
• clove
• allspice
• cinnamon
• white sugar
• brown sugar
• orange
• white vinegar
• raisin
• apple
• zucchini

Instructions

1. 1 In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

By Barb S

Ingredients

• ✓ currant
• cream cheese
• cottage cheese
• sour cream
• butter
• sugar
• almond
• vanilla extract
• lemon extract

Instructions

1. 1 Blend cream cheese, cottage cheese, sour cream, and butter together in a medium bowl until thoroughy combined.
2. 2 Gradually fold in sugar, almonds, currants, vanilla, and lemon extract. Transfer to a shallow medium dish. Cover with a cloth and chill in the refrigerator, 8 hours to overnight.

By JACKIE_FETT

Ingredients

• ✓ currant
• all-purpose flour
• white sugar
• baking soda
• butter
• buttermilk
• egg
• salt
• caraway seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Combine flour, sugar, baking soda, salt, and caraway in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
3. 3 Mix in beaten egg. Pour in buttermilk and mix with a fork to make a soft dough (may need a little more buttermilk).
4. 4 On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough 1/4 inch thick and cut into squares and triangles with a knife. Place cookies on the prepared baking sheets.
5. 5 Bake for 12 to 14 minutes or until slightly browned.

By Laria Tabul

Ingredients

• ✓ currant
• fresh yeast
• milk
• all-purpose flour
• salt
• egg
• raisin
• granny smith apple
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Break up compressed yeast and stir into warm milk. Let stand for a few minutes to dissolve.
3. 3 Sift flour and salt into a large bowl. Stir in yeast mixture and egg until smooth. Fold in currants, raisins, and apple.
4. 4 Cover the bowl and set in a warm place to rise until doubled in volume, about 1 hour.
5. 5 Heat oil in a deep fryer or heavy pot to 375 degrees F (190 degrees C).
6. 6 Use two metal spoons to shape scoops of dough into 12 balls.
7. 7 Drop them carefully into the hot oil and fry until golden brown, about 8 minutes. Remove doughnuts with a slotted spoon and drain on paper towels.
8. 8 Dust warm doughnuts with confectioners’ sugar, transfer to a serving platter, and sprinkle with more sugar just before serving.

By FlourGirl

Ingredients

• ✓ currant
• suet
• brown sugar
• sultana raisin
• raisin
• mixed fruit peel
• almond
• allspice
• nutmeg
• salt
• apple

Instructions

1. 1 Melt suet in a saucepan over medium-low heat; strain liquid through a fine-mesh strainer into a bowl and discard solids. Refrigerate liquid until again solid.
2. 2 Grate solid suet, measure 12 ounces of grated suet into a bowl, and set aside.
3. 3 Stir brown sugar, sultana raisins, dark raisins, currants, fruit peel, almonds, allspice, nutmeg, and salt together in a large bowl; add grated suet and stir. Fold grated apple through the mixture.
4. 4 Cover bowl loosely with aluminum foil and allow it to sit at room temperature, stirring once daily, until fermented, 3 to 5 days. Refrigerate until needed.

By Eve Cottom

Ingredients

• ✓ currant
• all-purpose flour
• baking soda
• baking powder
• salt
• sugar
• butter
• raisin
• caraway seed
• milk
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 Stir flour, baking soda, baking powder, salt, and sugar together in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse crumbs. Stir in raisins, currants, and caraway seeds; make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.
3. 3 Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets.
4. 4 Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.

By JerzPixelPusher

Ingredients

• ✓ currant
• all-purpose flour
• baking powder
• salt
• white sugar
• butter
• shortening
• egg
• milk
• granulated sugar

Instructions

1. 1 Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
2. 2 Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
3. 3 Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
4. 4 Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

By P Davies

Ingredients

• ✓ currant
• white sugar
• butter
• egg
• cinnamon
• nutmeg
• clove
• all-purpose flour
• baking soda
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2. 2 Combine sugar, butter, eggs, cinnamon, nutmeg, and cloves in a bowl; beat with an electric mixer until creamy. Combine flour, currants, and baking soda in a separate bowl. Stir into the butter mixture alternately with tablespoons of milk until the flour is fully incorporated.
3. 3 Drop spoonfuls of batter onto the prepared baking sheets. Press down lightly with a fork. Dip fork in sugar or water if it sticks.
4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes. Let stand on the baking sheets for 1 minute before removing to a wire rack to cool completely.

By Angie Kitcher

Ingredients

• ✓ currant
• self-rising flour
• raisin
• suet
• bread crumb
• sugar
• egg
• milk
• mixed spice
• baking powder
• salt
• molasses

Instructions

1. 1 Bring a large pot of water to boil.
2. 2 Meanwhile, in a large bowl, combine flour, currants, raisins, suet, bread crumbs and sugar. Mix egg and milk with mixed spice, baking powder, salt and molasses. Stir into flour mixture to form a wet dough.
3. 3 Dip a heavy cotton cloth in boiling water and then sprinkle it with flour. Place dough in center of cloth, draw opposite corners together to form a ball, leaving a bit of room for the dumpling to expand, and tie tightly with twine to seal.
4. 4 Place the dumpling in the boiling water, reduce heat to a low boil, and cook 3 1/2 hours, topping water off as needed. Remove the dumpling from the water, remove the cloth and dry the dumpling in front of a fire or in a 150 degree oven until surface is no longer wet. Serve.

By Jill Barrett

Ingredients

• ✓ currant
• butter
• brown sugar
• milk
• date
• raisin
• candied mixed fruit peel
• orange
• baking soda
• self-rising flour
• cinnamon
• salt

Instructions

1. 1 Generously grease a pudding mold.
2. 2 In a large saucepan combine butter, sugar, milk, dates, raisins, currants, mixed fruit peel and zest of the orange; bring to a boil. Remove from heat and stir in baking soda. Sift in the flour, cinnamon and salt; mix gently until blended. Pour into prepared pudding mold.
3. 3 Cover with a double layer of greased wax paper and steam for 2 hours.

By Claude

Ingredients

• ✓ currant
• margarine
• brown sugar
• egg
• self-rising flour
• golden raisin
• candied cherry
• candied mixed fruit peel
• lemon zest
• mixed spice
• almond paste
• apricot jam
• egg

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a deep 8-inch springform pan. Line the bottom and sides of the pan with greased parchment paper.
2. 2 Beat butter and brown sugar together in a large bowl with an electric mixer until light and fluffy. Beat in 4 eggs, one at a time, mixing well after each addition. Mix in flour. Stir in golden raisins, currants, candied cherries, mixed fruit, lemon zest, and mixed spice until incorporated. Pour 1/2 of the batter into the prepared pan.
3. 3 Divide almond paste into 3 equal portions. Roll out 1 portion into an 8-inch circle. Place over batter in the pan. Cover with remaining cake batter.
4. 4 Bake in the preheated oven until evenly brown and firm to the touch, 2 hours 30 minutes. If cake is browning too quickly, cover with aluminum foil after 1 hour of baking. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack to cool completely.
5. 5 Set the oven's broiler to high.
6. 6 Place apricot jam in a small microwave-safe bowl and heat in the microwave until warm, about 5 seconds. Brush the top of cooled cake with warm jam.
7. 7 Roll out another portion of almond paste into an 8-inch circle and place on top of cake. Brush the top with beaten egg. Divide remaining portion of almond paste into 11 pieces, roll into balls, and arrange around the outside edge of the top of cake. Brush the tops of balls lightly with beaten egg.
8. 8 Place cake under the preheated broiler until almond paste is golden brown, 8 to 10 minutes.

By Myra

Ingredients

• ✓ currant
• raisin
• candied fruit peel
• candied cherry
• orange zest
• all-purpose flour
• butter
• sugar
• egg
• almond
• baking powder
• almond
• corn syrup

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Line an 8x3-inch round pan with aluminum foil.
2. 2 Combine raisins, currants, citrus peel, cherries, and orange zest in a bowl. Dredge with 1/3 cup flour.
3. 3 Cream butter and sugar together until fluffy. Beat in eggs, one at a time, until light.
4. 4 Combine remaining 1 2/3 cups flour, ground almonds, and baking powder in a separate bowl. Fold into butter and egg mixture. Mix in fruit.
5. 5 Pour batter into the prepared pan.
6. 6 Bake in the preheated oven until a wooden pick inserted into the center of the cake comes out clean, about 1 1/2 hours. Remove cake from pan.
7. 7 Turn the oven up to 350 degrees F (175 degrees C). Toast almonds in the preheated oven until lightly browned, about 5 minutes.
8. 8 Heat corn syrup and brush over the top surface of the hot cake. Place almonds in whatever design you like. After cooling, the cake will not be sticky.

By Carol

Ingredients

• ✓ currant
• all-purpose flour
• whole wheat flour
• rolled oat
• salt
• baking soda
• baking powder
• butter
• buttermilk
• egg
• honey
• orange zest
• raisin

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ currant
• granny smith apple
• brown sugar
• raisin
• raisin
• candied orange peel
• lemon
• cinnamon
• nutmeg
• clove
• allspice
• mace
• ginger
• refrigerated dough
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat.
3. 3 Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
4. 4 Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
5. 5 Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling.
6. 6 Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
7. 7 Bake in the preheated oven until golden brown, 35 to 45 minutes.

By Emmas Delicious Eats