Whitecurrant Pudding Cakes

Whitecurrant Pudding Cake
I've called these "Pudding cakes" because I can't decide if they are a pudding or a cake. Anyway, last weekend we went fruit picking in Poynton. There were no strawberries left, just lots of squashy raspberries... and masses of white currants. But what the heck ARE whitecurrants?! I'd never seen them before, and I certainly didn't know what to do with them, but we had to pick something to make it worth the journey! As for the taste, they seemed sweeter and less.... purple tasting then blackcurrants. That's all I can say. These are proper yummy squashy little pudding cakes. Wonderful warm, with icecream or custard, or great cold at a picnic.

Ingredients
Makes 8 individual tarts

For the Crumble
50g plain flour
50g caster sugar
50g cold unsalted butter, cubed
1/4tsp ground nutmeg (optional)

For the Yoghurt Filling
200g greek or natural yoghurt
50g caster sugar
1 egg
½tsp vanilla extract
zest of one orange
1tbsp plain flour

For the Sponge
60g unsalted butter, softened
100g caster sugar
1 egg
½tsp vanilla extract
70ml milk
140g plain flour
1tsp baking powder
pinch of salt
150g fresh whitecurrants

Preheat the oven to 170ÂșC and grease a 8 loose-bottomed mini tart tins.  Alternatively, use one large tart tin and cook for 5-10minutes longer.

First, make the crumble topping. Put all of the crumble ingredients into a small bowl and rub the butter in with your fingertips until you have chunky crumbs.

Next, make the yoghurt filling by mixing all of the filling ingredients together in a small bowl until smooth.

Finally, make the sponge batter. Cream together the butter and sugar until pale. Beat in the egg and vanilla, followed by the milk. Sift in the flour, baking powder and salt and gently mix until well combined.

Dollop a large spoonful of the sponge batter into the bottom of each tin, then pour over the yoghurt filling. Scatter the whitecurrants all over the filling, then finally sprinkle the crumble on top.

Bake for 45minutes or until the crumble is golden brown on top and a skewer comes out clean. Leave for 5minutes before removing from the tart tins. You can serve these pudding cakes warm or cold.

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