Chocolate Blackcurrant Buckle
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 – The Recipe
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.
- 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
- 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
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!
Served warm or even cold, with or without cream, this chocolate blackcurrant crumble 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.
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 recipes using blackcurrants you might like
- Blackcurrant brownies
- Blackcurrant & rose nonnettes
- Rye bread & blackcurrant cake
- Blackcurrant & white chocolate cookies
- Chocolate pancakes with blackcurrant rose compote
- Blackcurrant, rose & white chocolate ripple ice cream
- Chocolate sundae royale
- Blackcurrant vinegar