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Chocolate Blackcurrant Buckle

Chocolate Blackcurrant Buckle aka Blackcurrant Crumble Cake

Large Cakes, Raw Foods | 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 chocolate blackcurrant buckle or blackcurrant crumble cake if you prefer.

Chocolate Blackcurrant Buckle

Full of hope, I hunted around for a blackcurrant buckle 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.

Chocolate Blackcurrant Buckle aka Blackcurrant Crumble Cake

Best Milk for Baking

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 chocolate blackcurrant buckle 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 In addition, I had some blackcurrants in need of using up and I found a very out of date bar of organic cooking chocolate, squirrelled away where I would quite obviously forget about it – dare I say 2011!

Summer Pudding

This chocolate blackcurrant crumble cake makes an excellent summer pudding. Serve it warm or even cold, with or without cream. This is why I am entering it into this month’s Four Seasons Food challenge, hosted by Anneli of Delicieux and Louisa of Chez Foti.

A Family Bake

There 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.

Other Tin and Thyme Recipes Using Blackcurrants You Might Like

Chocolate Blackcurrant Buckle – The Recipe

Chocolate Blackcurrant Buckle aka Blackcurrant Crumble Cake
Print Pin
5 from 1 vote

Blackcurrant Buckle

A fruity crumble cake, which is easy to make, isn't too sweet, but is full of flavour and texture. Good for afternoon tea or served warm with cream as a summer pudding.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: blackcurrants, cake, crumble cake
Servings: 8 people
Author: Choclette



  • 150 g flour half wholemeal, half white
  • 1 rounded teaspoon baking powder
  • ½ teaspoon cinnamon
  • 100 g unsalted butter
  • 120 g milk chocolate 35%
  • 1 large egg I used a duck egg
  • 50 ml sour milk milk with a squeeze of lemon works well or buttermilk
  • 50 g dark brown sugar
  • 250 g blackcurrants

Crumble Topping

  • 40 g plain flour
  • 40 g golden caster sugar
  • 40 g unsalted butter
  • 1/2 tsp Cinnamon


  • Melt the butter, chocolate and sugar in a small saucepan over low heat. Allow to cool a little.
  • Sift the dry ingredients into a bowl and make a well in the centre.
  • Break the egg into the centre and start mixing adding the milk as you go. Add the chocolate mixture and stir well.
  • Spoon the batter into a prepared 8″ cake tin and scatter the blackcurrants over the top.
  • Rub the remaining butter, sugar, flour and cinnamon together until the mixture resembles breadcrumbs. Scatter this over the top of the blackcurrants.
  • Bake at 180°C for about 45 minutes until well risen and a skewer inserted comes out clean.


Produces a 20 cm / 8" cake.
Adapted from Bake by Rachel Allen

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this chocolate blackcurrant buckle cake, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Chocolate Blackcurrant Buckle. PIN IT.

Chocolate Blackcurrant Buckle. Also known as crumble cake. It makes an excellent cake for afternoon tea, but also a wonderful summer dessert when served warm with cream. #Recipe #CrumbleCake #BlackcurrantBuckle #SummerBaking #Cake #BlackcurrantRecipe #Blackcurrants


  1. fiona maclean

    6th August 2013 at 7:01 am

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

    • Choclette

      6th August 2013 at 5:13 pm

      Ah, if only you were closer Fi 😉

  2. Angela Darroch

    6th August 2013 at 7:16 am

    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!!

    • Choclette

      6th August 2013 at 5:16 pm

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

  3. auchwas

    6th August 2013 at 7:21 am

    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

    • Choclette

      6th August 2013 at 5:18 pm

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

  4. belleau kitchen

    6th August 2013 at 8:35 am

    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!

    • Choclette

      6th August 2013 at 5:20 pm

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

  5. Elizabeth S

    6th August 2013 at 8:24 pm

    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!

    • Choclette

      6th August 2013 at 8:39 pm

      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.

    • Elizabeth S

      28th September 2013 at 2:20 pm

      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. Janine

    6th August 2013 at 9:00 pm

    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. celia

    6th August 2013 at 11:21 pm

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

  8. Katie

    7th August 2013 at 5:42 am

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

  9. thelittleloaf

    7th August 2013 at 7:09 am

    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. Anneli (Delicieux_fr)

    8th August 2013 at 9:52 am

    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. Margot @ Coffee & Vanilla

    3rd August 2015 at 2:08 pm

    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.

    • Choclette

      4th August 2015 at 3:55 pm

      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. Roz

    31st January 2017 at 7:13 pm

    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?

    • Choclette

      31st January 2017 at 7:40 pm

      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.

      • Roz

        23rd February 2017 at 6:53 pm

        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.

        • Choclette

          23rd February 2017 at 8:12 pm

          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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