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Currant Loaf

A timeless family favourite.



  • 500g wholemeal flour
  • 150g butter (softened)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 150g sugar
  • 150g currants
  • 50g mixed peel
  • 2 eggs (medium)
  • 2 tbsp milk


Method (click to mark as completed)

Method (Makes a 1kg/2lb loaf)

  1. Put the flour in the bowl, add the softened butter, and mix with a hand mixer on speed 1. When the butter and flour start to blend, add the sugar, salt, currants, peel and baking powder.
  2. Leave it mixing while you beat the eggs and milk together, then add the egg/milk mixture to the bowl. Select speed 2 and mix till the ingredients are combined.
  3. Put into a greased loaf tin and bake in a preheated oven at 180°C/350°F/gas 4 for 35 minutes.
  4. Turn on to a wire rack and allow to cool before slicing. Serve toasted with butter.

Completed steps (click to remove last step)