I love teabreads and loafcakes, so was very pleased to find this recipe in a little book I bought ages ago from a NT shop. There's no author's name, and the book is called 'Favourite family teabreads and other delights'.
Here's the recipe which I've adapted.
100g fresh blackcurrants
275g sr flour [plus a bit for tossing the blackcurrants]
100g butter or margarine
100g caster sugar [and a bit for sprinkling on the top]
2 large eggs, beaten
a little milk
Preheat oven 160 fan/180C/350F/gas4
Grease a 900g [2lb] loaf tin
Rub the fat into the flour. Add the sugar then the eggs and stir together. The mixture should be fairly dry, but if it won't come together easily, add a little milk.
Put the blackcurrants in another bowl and toss them in a little flour [to stop them sinking to the bottom of the cake] then mix them into the dough.
This shows that tossing them in flour does work - no I didn't eat 2 pieces!
We still have several bags of blackcurrants left, so watch this space!!