Blackcurrent Mini Morsels Recipe

For the pastry

130g flour

50g room temp butter

50g caster sugar

1 small egg

For the filling (or use jam as that is what it is!)

130g blackcurrents

130g sugar

1 tsp lemon juice

Lakeland mini morsel or similar small baking tray

Make the filling by heating the black currents with the lemon juice until soft and broken apart. Add the sugar and heat gently until you get to a set. You are basically making a very small amount of jam. Allow to cool thoroughly.

To make the pastry, cream together the butter and sugar until pale.

Add the egg and mix a little to break it. Add the flour slowly until the mix is a soft dough. You want it to mould easily, but not be too soft and buttery.

Divide the mix between the 24 holes in the tin and press down to the bottom. Use the poker thingy with the lakeland set to shape the pastry to line the mould, or just use your fingers.

Blind bake at 175°C for about 15 mins until lightly browned. No need for beans or anything.

Fill each shell with the the jam. Really full!

Reheat gently for about 5 mins at 175°C, you don’t want to boil the jam as that will cause it to overflow.