Mix 8oz soft brown sugar with 1/2lb self-raising flour, sifted. Rub in 8oz butter. Stir in 8oz currants, 5floz sweet sherry, a teaspoon of lemon juice and two lightly beaten eggs. Bake in paper cases for fifteen to twenty minutes at 190°C.

This makes around thirty cakes. Or you can halve the quantities:

Mix 4oz soft brown sugar with 8oz self-raising flour, sifted. Rub in 4oz butter. Stir in 4oz currants, 2.5floz (sweet sherry, half a teaspoon lemon juice and a lightly beaten egg. Bake in paper cases for fifteen to twenty minutes at 190°C.

What’s the difference between currants and raisins?