• 200 g (7 oz) plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • pinch of salt
  • 50 g (2 oz) caster sugar
  • a few drops almond essence
  • 75 g (3 oz) unsalted butter, melted
  • 200 ml (7 fl oz) buttermilk
  • 300 g (10 oz) can blackcurrants in natural juice, drained, or 250 g (8 oz) fresh or frozen blackcurrants, defrosted
  • 40 g (1½ oz) flaked almonds

Sift together the flour, baking powder, bicarbonate of soda and salt into a bowl, then stir in the sugar.

Mix together the almond essence, melted butter, buttermilk and blackcurrants in a separate large bowl, then very lightly stir in the dry ingredients. The mixture should still look a little lumpy.

Spoon the mixture into a 12-hole muffin tin lined with muffin cases, sprinkle over the flaked almonds, then bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes until risen and golden. Carefully lift the cases from the tin and transfer to a wire rack to cool.

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