2 ounces Currants
1 1/2 fluid ounces Irish whiskey
12 ounces All-purpose flour, sifted
1 teaspoon Salt
1 1/2 teaspoons Baking powder
1 teaspoon Baking soda
1 tablespoon Brown sugar
1 pint Lowfat buttermilk
Yield: 1 Loaf
1. Soak the currants in the whiskey until plump, at least 1 hour.
2. Sift the dry ingredients together. Stir in the currants and whiskey.
3. Stir in the buttermilk, making a stiff batter.
4. Spread the batter in a greased 8-inch (20-centimeter) round cake pan. Bake at 350°F (170°C) until well browned and firm, approximately 45 minutes.
5. Yield: 1 Round Loaf
Notes: Method: Muffin
1 1/2 fluid ounces Irish whiskey
12 ounces All-purpose flour, sifted
1 teaspoon Salt
1 1/2 teaspoons Baking powder
1 teaspoon Baking soda
1 tablespoon Brown sugar
1 pint Lowfat buttermilk
Yield: 1 Loaf
1. Soak the currants in the whiskey until plump, at least 1 hour.
2. Sift the dry ingredients together. Stir in the currants and whiskey.
3. Stir in the buttermilk, making a stiff batter.
4. Spread the batter in a greased 8-inch (20-centimeter) round cake pan. Bake at 350°F (170°C) until well browned and firm, approximately 45 minutes.
5. Yield: 1 Round Loaf
Notes: Method: Muffin
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