It would appear to be a fantastic year for blackcurrants if the crop on the singular bush in my garden is anything to go by. It is literally heaving with berries and they are huge to boot! Trouble is that they aren't quite as versatile as strawberries and rasps. They are just a wee bit too tart to eat in any quantity au-natural and whilst I've been throwing them in smoothies and using them at breakfast time to top my porridge and bircher muesli I've really not made much of a dent upon the bumper crop. At this point I'd usually freeze a batch however there are still a couple of bags in there from last year! Time to get inventive.
Jam is of course the obvious choice and I will definitely get round to at least one batch. I spotted that Lucy at Baking Queen had made some Blackcurrant Curd so wasted no time in making three jars of my own. It looks and tastes amazing. Such a vivid colour. I found the recipe a wee bit fiddly and next time I'd sieve the blackcurrants prior to adding them to the butter/sugar/egg mixture. Pie and crumble are other possibilities, perhaps with the inclusion of apples. I think something boozy may also be on the cards. Homemade Ribena is another obvious and I also quite fancy the idea of fruit leathers. But first up surely the easiest way to get them eaten would be to incorporate them into a bake. Sticky sweet flapjacks were for me the obvious choice. The blackcurrants almost go jam like when baked with the oats and syrup. Perfect for breakfast, lunchboxes or simply with a cuppa.
Blackcurrant Oaty Flapjacks
100g Soft Brown Sugar
2Tbsp Golden Syrup
350g Porridge/Rolled Oats
Preheat your oven to 160c degrees and grease/line a tray bake tin.
Melt together the butter, sugar and syrup over a low heat in a good sized pan.
Stir in the oats and blackcurrants and mix until well combined. You want to squash the berries a wee bit so the colour starts to bleed out.
Tip into the prepared tin and smooth with the back of a metal spoon.
Bake for 25 minutes or until the edges are just beginning to turn golden.
Cut into squares whilst still warm, but don't attempt to remove from the tin until completely cool.
More recipes below from some of my fellow food bloggers to help you deal with a blackcurrant glut. If you have any other suggestions I'd love to hear them!