Redcurrant Friands

Whilst I do love autumn & all of the beautiful colours it brings, it doesn’t officially arrive here in the UK until mid September so until then I’m holding on to the final weeks of summer & the late summer offerings too. As the last of the tomatoes ripen up & the ground becomes bare with the exception of the late root vegetables, the shrubs & hedgerows are still very much alive with colourful currants & berries.Two of my favourites are at their best right now, blackberries, one of natures finest free offerings & I look forward to many a foraging expedition for these soon, & redcurrants.

Early September is the perfect time to find bright, shining redcurrants growing low on shrubs, in open woodland & hedgerows here in the UK. For the best quality, pick glossy, plump, firm currants.  I like to think of them as the last hurrah of summer. These antioxidant filled little berries are fruity & bursting with a tart-sweet flavour. Often used in jams & jellies or used to decorate cakes & pudding, here I’ve used their glorious colour & bursts of flavour in a batch of light, buttery little friands. The balance of light almond flavour works really well with the berries tart-sweetness & make for a striking appearance on these dainty cakes. Perfect for sharing around over a pot of tea & chatter or packing away for a late summer picnic.