115g Butter, softened
115g Caster sugar
175g Self-raising flour
115g Currants
2-4tbsp Milk
4tsp Lemon juice
2 Large eggs, lightly beaten
1 - Preheat the oven to 190C/375F/GM5. Line 2 x 12-hole bun tins with 18 paper cases.
2 - Place the butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs, then beat in the lemon juice with 1tbsp of the flour. Fold in the remaining flour and the currants. If necessary, add a little milk to give a dropping consistency.
3 - Spoon the mixture into the paper cases.
4 - Bake in the oven for 15 - 20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.
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