Delight in these traditional Queen Cakes, small spiced fruit cakes perfect for teatime. Lightly sweet and filled with currants, they offer a nostalgic, comforting treat.
1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper cases. 2. Cream the butter and sugar together until light and fluffy. 3. Beat in the egg gradually. 4. Sift in the self-raising flour and mixed spice, then fold gently into the mixture. 5. Stir in the currants and milk until combined. 6. Spoon the batter into the paper cases, filling each about two-thirds full. 7. Bake for 15-20 minutes until golden and a skewer inserted comes out clean. 8. Remove from the oven and cool on a wire rack before serving.
50g unsalted butter 50g caster sugar 1 small egg 75g self-raising flour 25g currants 1/4 tsp mixed spice 1 tbsp milk
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