|Flour||8 Ounce (225 Grams)|
|Baking powder||2 Teaspoon|
|Cold unsalted butter||4 Ounce (100 Grams)|
|Caster sugar||3 Tablespoon|
|Double cream||2 Tablespoon|
|For the filling|
|Blackcurrants||2 Pound, removed from their stalks (1 Kilogram)|
|Caster sugar||2 Tablespoon (For Glazing)|
|Cream||2 Tablespoon (For Glazing)|
Sieve the flour, baking powder and cornflour into a large bowl.
Rub in the butter till it resembles fine breadcrumbs, then add the sugar and bring the mixture together with the cream to form a soft dough.
Chill for 15 minutes or so in the fridge.
Heat the oven to 190°C/375°F/Gas Mark 5.
In a second bowl mix the blackcurrants with the sugar and flour and place in a large pie dish.
Break off pieces of dough and place them randomly over the fruit.
Brush them with cream and scatter over a little sugar.
Bake in the preheated oven for 40 minutes till the pastry is golden and the fruit bubbling.
Serve with cream, or better still, ice-cream.