...Don’t put yourself through it, slowly remove the paper case, raise to your lips and enjoy…Nine out of ten people love these speckled sponges, the tenth person lied….
150g (5 oz) muscovado sugar
175g (6 oz) self raising flour
120 ml (4 fl oz) water
50g (2 oz) currants
1 tsp vanilla essence
1 tbsp vinegar
A pinch of salt
30 ml (1 fl oz) vegetable oil
Set the oven to 350°F, 180°F, Gas Mark 4.
Fill a bun tin or baking tray with 12 paper cake cases.
In a mixing bowl combine the self raising flour and sugar. Add the currants.
Make a well in the centre of the dry ingredients and add the vanilla essence, salt, oil, water and vinegar. Beat well with a wooden smooth until the mixture becomes smooth.
Fill the paper cases ¾ to the top and bake for 20 minutes until springy but form to the touch and golden brown.
Remove the cakes from baking tray and allow to cool on a wire rack