Recipe for Richmond Cake

225 g/8 oz/2 cups plain (all-purpose) flour

A pinch of salt

75 g/3 oz butter or margarine

100 g/4 oz/½ cup caster (superfine) sugar

2.5 ml/½ teaspoon baking powder

100 g/4 oz currants

2 eggs, beaten

A little milk

Method:

Place the flour and salt in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar, baking powder and currants. Add the eggs and enough milk to mix to a stiff batter. Turn into a greased and lined 15 cm/6 inches cake tin. bake in a preheated oven at 190°C/375°F/gas mark 5 for about 45 minutes until a skewer inserted into the center comes out clean. Leave to cool on a wire rack.