Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate Blackcurrant Buckle

Large Cakes | 6th August 2013 | By

Blackcurrant Buckle is one of the cakes I grew up with, but I haven’t made it for many many years and indeed I don’t even know where the recipe is – buried in one of my mother’s piles of clippings somewhere I suspect. When I was unexpectedly given a punnet of blackcurrants the other day, I decided on the spur of the moment, now was the time to try blackcurrant buckle once again.

Full of hope, I hunted around for a recipe, first on Eat Your Books and then on the internet, but to no avail. I did the next best thing and adapted a recipe for Cherry Crumble Cake in Rachel Allen’s book Bake. I’m guessing crumble cake is the anglicised version and more prosaic name for buckle.

Goodness, I’m now wondering why it’s taken me so long to make again. It’s a delicious mix of tart fruit, sweet crunchy topping and a soft, light, buttery, not too sweet, mild chocolate sponge – a fantastic combination of flavours and textures.

Blackcurrant Buckle
Serves 8
A fruity crumble cake, which is easy to make, isn't too sweet, but is full of flavour and texture.
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Cook Time
45 min
Cook Time
45 min
Cake
  1. 150g flour (half wholemeal, half white)
  2. 1 rounded teaspoon baking powder
  3. ½ teaspoon cinnamon
  4. 100g unsalted butter
  5. 120g milk chocolate (35%)
  6. 1 large egg (I used a duck egg)
  7. 50 ml sour milk (milk with a squeeze of lemon works well) or buttermilk
  8. 50g dark brown sugar
  9. 250g blackcurrants
Crumble Topping
  1. 40g plain flour
  2. 40g golden caster sugar
  3. 40g unsalted butter
  4. 1/2 tsp Cinnamon
Instructions
  1. Melt the butter, chocolate and sugar in a small saucepan over low heat. Allow to cool a little.
  2. Sift the dry ingredients into a bowl and make a well in the centre.
  3. Break the egg into the centre and start mixing adding the milk as you go. Add the chocolate mixture and stir well.
  4. Spoon the batter into a prepared 8″ cake tin and scatter the blackcurrants over the top.
  5. Rub the remaining butter, sugar, flour and cinnamon together until the mixture resembles breadcrumbs. Scatter this over the top of the blackcurrants.
  6. Bake at 180°C for about 45 minutes until well risen and a skewer inserted comes out clean.
Notes
  1. Produces a 20 cm / 8" cake.
Adapted from Bake by Rachel Allen
Adapted from Bake by Rachel Allen
Tin and Thyme http://tinandthyme.uk/

Having lost our raw milk supply a year or so ago, I was delighted to find it reinstated via Liskeard’s new Pannier Market. One of the wonders of raw milk is that it doesn’t go off, it just turns sour. Sour milk is a great ingredient in baking. I had some of this sour milk in the fridge, but it really did need using up so I think this cake qualifies for The No Waste Food Challenge. Hosted by Elizabeth’s Kitchen but started by Turquoise Lemons, this month’s theme is anything goes. In addition, I had some blackcurrants in need of using up and I found a very out of date bar of organic cooking chocolate, squirrelled away where I would quite obviously forget about it – dare I say 2011!

Served warm or even cold, with or without cream, this cake would make an excellent summer pudding which is why I am entering it into this month’s Four Seasons Food challenge, hosted by Anneli of Delicieux and Louisa of Chez Foti.

 

 

Inheritance Recipes BadgeThere is a brand new blogging challenge on the block and one that greatly appeals to me. Inheritance Recipes from Solange at Pebble Soup and Margot at Coffee & Vanilla kicks off with Cool Recipes. Well this blackcurrant buckle may not be cool, but it is a summer recipe using seasonal blackcurrents and it’s very much a family bake too.

 

Comments

  1. Leave a Reply

    fiona maclean
    6th August 2013

    That does actually, genuinely look good enough to eat for breakfast – MY breakfast – right now!

  2. Leave a Reply

    Angela Darroch
    6th August 2013

    You know something is going to be good when it makes you happy just looking at it. Would have to be warm with cream for me. Lovely!!

    • Leave a Reply

      Choclette
      6th August 2013

      Thank you Angela. A happy cake – I like it. Warm with cream would be splendid.

  3. Leave a Reply

    auchwas
    6th August 2013

    A very delicious cake. I really like the combination of black currants and chocolate, then the delicious streusel. Perfectly. Thank you for the recipe, the cake will bake for sure. Kind regards
    Ingrid

    • Leave a Reply

      Choclette
      6th August 2013

      Thank you. I agree, tart blackcurrants and sweet cake go together very nicely and this was a particularly delicious version.

  4. Leave a Reply

    belleau kitchen
    6th August 2013

    I can totally taste this right now… and the gorgeous aroma that must have permeated through the house… so divine… I love blackcurrant in sponges, so delicious!

    • Leave a Reply

      Choclette
      6th August 2013

      Thanks Dom – I baked the cake in the morning and the house smelt wonderful all day.

  5. Leave a Reply

    Elizabeth S
    6th August 2013

    I love a good buckle, me! This sounds fantastic and such a great way to use blackcurrants. Thanks for sharing with the No Waste Food Challenge!

    • Leave a Reply

      Choclette
      6th August 2013

      Do you know why it’s called a buckle Elizabeth? I tried to find out, but didn’t really come up with anything very satisfactory.

    • Leave a Reply

      Elizabeth S
      28th September 2013

      I honestly don’t know! It’s called buckle where I grew up in Canada too, but then we have a strong Scot’s influence there. Perhaps it’s a Scottish thing?

  6. Leave a Reply

    Janine
    6th August 2013

    This looks delicious! I never see blackcurrants in the supermarket, and if I find any in my parents’ freezer I tend to use them for ice cream but maybe I’ll try this instead next time…

  7. Leave a Reply

    celia
    6th August 2013

    Choc, SO pretty! If it tastes half as good as it looks, it must have been amazing!

  8. Leave a Reply

    Katie
    7th August 2013

    Looks fabulous! I love the sound of the tart little blackcurrants popping in every bite. Yum!

  9. Leave a Reply

    thelittleloaf
    7th August 2013

    I’ve never heard of a buckle but it looks and sounds absolutely gorgeous – fruity and juicy and chocolaty, what more could you want?

  10. Leave a Reply

    Anneli (Delicieux_fr)
    8th August 2013

    How interesting! I am a ‘Buckle’ newbie but I must say it sounds lovely! The topping looks lovely on top of that sponge. What a lovely Summer pud! Thanks for entering Four Seasons Food!

  11. Leave a Reply

    Margot @ Coffee & Vanilla
    3rd August 2015

    Oh, that looks amazing, I love fruit cakes topped with crumble!! Would taste great with a cup of tea or coffee. And thank you for entering it to our Inheritance Recipes challenge.

    • Leave a Reply

      Choclette
      4th August 2015

      Thanks Margot, the sweet crumble works particularly well with tart blackcurrants, but I haven’t actually tried it with other fruit. On my list ……

  12. Leave a Reply

    Roz
    31st January 2017

    Can you tell me is the flour used in the cake part plain or self raising? Also I have black currants in the freezer, would I have to defrost them before using in this dish?

    • Leave a Reply

      Choclette
      31st January 2017

      Hi Roz. Both flours are plain, but you could use self-raising instead of adding the baking powder. And yes, your frozen blackcurrants should be fine. Do let me know how you get on with it.

      • Leave a Reply

        Roz
        23rd February 2017

        Thank you for this recipe it was really lovely. I struggled a little making the crumble due to the eaqual quantities of flour and fat and It did take a bit longer to cook, probably because of the frozen black currants. I think I would probably defrost them next time. Definitely will make it again.

        • Leave a Reply

          Choclette
          23rd February 2017

          Thanks very much for leaving your feedback. The crumble is unusual with the same quantity of fat to flour, but because it’s on a cake, you don’t want it being too dry. If I’m making a fruit crumble, I use a lot less fat to flour. Cooking times are always approximate as ovens are rarely exact, so it could just be a difference in oven temperature. Then again, it could be because of the frozen blackcurrants. Anyway, I’m glad you enjoyed it.

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