Its been a while since I last baked. A group of friends were coming for a breakfast gathering and I decided to bake something simple for our potluck.
I realised that lost touched with the baking world and couldn't sync. I just could not focus at all, my fickle mind kept changing. One moment was a cheese cake, another moment was a butter cake and so no. I ended up with a last minute bake, something that I can churn fast before my guests arrived within that one hour.
Phew ...... and I did it.
The texture was really fluffy and not too sweet. Unfortunately the spice aroma and taste wasn’t what I imagined. Next time, I will not use bottled spices but rather freshly grated ones.
I also paired it with my Rhubarb and strawberry jam which gotten good feedback.
We had such a good time together all the way till it was time for some to pick up their kiddos. Always love such company.
250g plain flour
155g castor sugar
1 tbsp baking powder
½ tsp salt
2 tsp nutmeg (next time used fresh)
1 tsp ground cinnamon (same)
½ tsp ground clove
½ tsp ground allspice
1 cup cream
½ cup milk
90g melted butter
50g dried currants
Preheat oven to 180ºC. Prepare muffin pan.
Mix all the dry ingredients in a bowl.
Whisk the wet ingredients till combined.
Add dry ingredients into wet and stir until just combined. Do not overmix.
Spoon batter into tin and baked for 20 mins or until cooked.
Cool in tin for 5 mins and transfer to cooling rack.
I served this with Rhubarb and Strawberry Jam (see my next post).
Have a good weekend!