Ingredients
Cake
- 150g plain flour half wholemeal, half white
- 1 ½ tsp baking powder
- ½ tsp cinnamon
- 100g unsalted butter
- 120g milk chocolate, no less than 35%
- 1 large egg
- 50 ml sour milk or buttermilk. You can squeeze some lemon juice into milk.
- 50g dark brown sugar
- 250g blackcurrants
Crumble Topping
- 40g plain flour
- 40g golden caster sugar
- 40g unsalted butter
- ½ tsp Cinnamon
Instructions
- 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 buttermilk as you go. Add the chocolate mixture and stir well.
- Spoon the batter into a prepared 20 cm (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 in a preheated oven at 180℃/160fan (350℉, Gas 4) for about 50 minutes until well risen and a skewer inserted comes out clean.
