These soft, fruity little cakes are so easy to make, it’s almost spooky. Don’t go on a picnic without them.
Heat the oven to 180°C/Gas 4. Combine the butter, sultanas, currants, sugar, mixed spice, cinnamon, ginger, bicarbonate of soda and water in a saucepan. Bring to the boil, stirring, then remove from the heat and allow to cool.
Add the eggs and beat well. Sift the two flours together, add to the mixture, and beat thoroughly.
Pour into lightly buttered or oiled muffin tin moulds or a muffin tray lined with muffin paper cases. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool before removing from the moulds. Store in an airtight container for up to 3 days.
© 2002 Jill Dupleix. All rights reserved.