I love black currant flavoured stuff. For example Ribena syrup. Yet I have a black currant bush in my backyard whose fruit I allow to wither on the vine year after year. Why? Because the skins are tough and the fruit tastes strangely off-putting. But it occurred to me this summer that maybe, just maybe, black currants need to be cooked to taste good. Bingo! Rather than regret all the fruit I’ve let go to waste in the past, I’ve resolved to use up every last currant in one recipe or another. The following is one of my new favourites.
Black Currant Chelsea Buns
- 3/4 cup Milk
- 1/4 cup Butter
- 3 1/3 cups White Flour
- 2 1/4 tsp Instant Yeast
- 1 Tbsp Granulated Sugar
- 1 Egg
Warm the milk and butter in a small saucepan. Put the flour into a large bowl, add the yeast and sugar. Pour in the warm butter and milk (it should be no hotter than your little finger can bear) and add the egg. Combine thoroughly, then knead for a good 8 minutes by hand, or about half that if you are using an electric mixer and dough hook. Put the dough into a bowl, cover with clingfilm and put in a warm place for an hour, till it has doubled in size.
- 1 pound Black Currants, stalked
- 1/4 cup Butter
- 1/3 cup Granulated Sugar
Tip the dough out on to a floured board then roll into a large rectangle. Put the blackcurrants into a bowl, add the butter in small lumps and the sugar, then stir to combine. Scatter the currant mixture over the dough. Roll the dough up, as tight as you can to give a long, fat roll. Cut into ten equal slices and place in a buttered baking dish.
Set the buns in a warm place, for about 30 minutes, covered with clingfilm, until they are risen and touching each other. Set the oven 400 F. Bake the buns for 35-40 minutes till nicely risen and golden, then remove from the oven. Best eaten the same day.
She Who Must Be Obeyed blogs at travellargefamily.com. For once she’s leaving the family behind and jet-setting to Chicago. Woo hoo!