Fresh local organic duck eggs

I like to use duck eggs as they add richness to cakes and biscuits. For example, one of my go to recipes is my currant slice.

Mrs Atkins Currant Slice …with thanks to Stephanie Alexander

1 cup brown sugar
150 oz unsalted butter
1 egg (organic if possible..duck even better)
225 grams mixed dried vine fruit (i like currants)
175 grams SR flour

Line a lamington tin with parchment paper
In a large saucepan add the brown sugar and butter and stir till caramelised.
Cool and add beaten egg.
Mix in sifted flour and fruit.
Place in a preheated oven (160 degrees) and bake for approximately 22 minutes.
Cool and slice in small pieces.

Enjoy! Perfect with a cup of tea and keeps well too.

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