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Embrace blackcurrants in all their juicy glory with this glorious late summer fruit cake. Simple to make, delicious to eat: just as cakes should be.

Ingredients:

90g soft margarine 200g caster sugar 2 dessert spoons granulated sugar 1 egg, beaten ½ teaspoon vanilla essence 225g plain flour 2 level teaspoons baking powder ¼ level teaspoon salt 6 tablespoons milk 110 150g blackcurrants, fresh or frozen

1) Preheat the oven to 180°C 2) Line and grease an 8 round tin 3) Cream the margarine and sugar until soft and fluffy, then add the egg and vanilla essence 4) Fold in the flour, baking powder and salt, adding milk until the mixture reaches dropping consistency 5) Once combined, gently fold in the blackcurrants 6) Add the mixture to a lined baking tin, and sprinkle a little granulated sugar over the top of the cake 7) Bake for approximately 50 minutes at 180°C or until the cake is golden brown and a skewer comes out clean. Allow to cool slightly, then remove from the tin

Sue says: As well as being the perfect accompaniment to afternoon tea, this blackcurrant cake also works well as a pudding.

If you re wondering, the china used here is Worcester Herbs by Royal Worcester.