125g (4oz) butter
3/4 c sugar
2 eggs
1 dsp golden syrup
1 tsp vanilla
1 cup currants (or sultanas)
2 c flour
2 tsp baking powder
1/4 c milk
ICING:
1 1/2 c icing sugar
1 tsp vanilla essence
water to mix
Place currants or sultanas in a pot, covered well with water. Bring to boil, simmer 5 mins, let stand 15 minutes before draining.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Beat in syrup and vanilla.
Fold in currants.
Sift flour and baking powder together.
Fold sifted ingredients into creamed mixture alternately with milk. Spread into a greased 20 x 30 cm sponge roll tin.
Bake at 180 C for 25 minutes or until centre springs back when lightly touched.
When cold, ice and cut into squares.
Icing: Mix icing sugar, vanilla, and sufficient water to make a spreading consistency.