INGREDIENTS
Base
55 g butter
115 g flour
1 teaspoon baking powder
milk to mix
½ cup (approx.) raspberry jam
1 cup currants
Sponge
55 g butter
115 g sugar
2 eggs
1 cup flour
1 teaspoon baking powder
a little milk
Icing
2 cups icing sugar
50 g butter, softened
1 teaspoon vanilla essence
Milk
METHOD
Pre-heat oven to 190°C.
For the base: rub butter into sifted dry ingredients.
Mix to a firm dough with milk. Roll out and use to line a greased 27 cm x 17 cm (12 inch x 8 inch) sponge-roll tin. Spread with jam and currants.
For the sponge: cream butter and sugar together, add eggs and beat. Add sifted dry ingredients. Add milk to give a soft consistency. Pour over the base and filling. Bake for 30 minutes. Cool in tin. Ice when cold.
For the icing: sift icing sugar and add butter. Cream together, adding enough milk to create a smooth, spreadable consistency. Spread on cooled slice and place in the fridge for 10 minutes before cutting – if you can wait!
Makes 1 slice
Recipe courtesy of Love & Food at Gran’s Table
