Rubbing cold margarine into self-raising flour creates the essential crumbly base for these traditional teatime treats. The magic happens when the beaten egg and a splash of milk bind the dough, keeping it stiff enough to hold those iconic, craggy peaks. I love how the tart orange peel cuts through the sweetness of the currants, adding a bright citrus note to every bite.
A Timeless Tea Companion
These cakes are best served warm, where the contrast between the crisp, golden exterior and the soft, fruity centre is most evident. They pair beautifully with a strong brew of tea, offering a nostalgic taste of British home baking that celebrates imperfection. Each rough heap on the baking sheet ensures no two cakes are ever the same, making them a delightful addition to any snack platter.
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