Fairy Cakes

• 110g (4oz) Self Raising Flour
• 110g (4oz) Butter, softened
• 110g (4oz) Caster Sugar
• 50g (2oz) Currants or Sultanas
• 2 Eggs, lightly beaten

1. Cream the butter and sugar until soft and light.
2. Add eggs a little at a time.
3. Sift the flour and gently fold into the mixture.
4. Fold in the currants or sultanas.
5. Place 18 paper baking cases into bun trays.
6. Spoon in the mixture, filling about two-thirds of the cases.
7. Bake for 20-25 minutes, or until well risen and golden brown.
8. Place on a wire rack to cool.

Note: They can be decorated if you wish, with icing topped with a glacé cherry or walnut half, sprinkled with crushed nuts, chocolate or any other topping you prefer. The Foody, UK and Ireland
http://www.thefoody.com/baking/fairycakes.html

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