Yields: 1 Round/Square Loaf
Ingredients
60 g currants
45 g Irish Whiskey
360 g flour – all purpose
5 g salt
7 g baking powder
5 g baking soda
15 g sugar brown
480 g buttermilk
Method
Soak the currants in whiskey overnight.
Sift the dry ingredients together.
Combine currants and whiskey with the buttermilk.
Add wet ingredients into the dry ingredients. Stir together to make a stiff batter. Spread the batter in a greased 8-inch round/square cake pan.
Bake at 177°C/350°F until well browned and firm, approximately 45 minutes or until the bottom of the loaf sounds hollow when tapped.
ADB