Pies, Puddings and Pottages

Preheat oven to 175C/325F/gas 3.

Grease the tart trays with butter.

Place the currants in the medium bowl and cover with boiling water and leave to soak for 20 minutes.

Drain the currants through the sieve and place on kitchen paper and pat dry.

Return to the bowl and set aside.

Place half the flour in a large mixing bowl and mix with the sugar and nutmeg.

Melt the butter in the saucepan and set aside to cool slightly.

In another bowl place the eggs and melted butter and whisk together until frothy.

Pour into the flour and sugar mixture and beat together.

Scatter the rest of the flour into the mixture and fold in thoroughly.

Add the currants and incorporate evenly into the mixture.

Fill each tart hole with the mixture.

Place in the oven and bake for 20 minutes or until golden and the cakes are firm when pressed. Check after 15 minutes that the cakes aren’t burning. If they are place a piece of kitchen foil over the top.

Remove from the oven and allow to cool for a few minutes before transferring them to the cooling rack and allowing to cool to room temperature.