Currant Cupcakes
Ingredients:
200 g currants
100 g cashews, finely chopped
275 g self-raising flour, sifted
100 g margarine
1 egg beaten
1 tsp bicarbonate of soda
300 ml skimmed milk
Add the currants and bicarbonate of soda to the milk and bring to boil. Set aside.
Put the flour in a mixing bowl. Rub the margarine and the flour with your fingertips until they resemble breadcrumbs. Pour in the currant and milk mixture followed by the egg and cashews. Mix well. Spoon the batter into paper cups set in patgy tins. Bake in a moderately hot oven for about 30 minutes.
