Just sent a plate of these to the Custard Club’s morning tea. (I couldn’t go, much baking to do).

What are they? Remember those 3 curds – white currant, red currant and blackcurrant?

So ….. I quickly made patty cakes, split and filled them with a spoonful of curd, a swirl of whipped cream and a dusting of icing sugar.

With their slightly rounded bases, I hope they arrived intact. Even if not, the flavour will be good (this I know as I just prepared one for myself to have with a cuppa here).

For anyone who thinks making a few little preserves isn’t worth the effort – my goodness, especially the blackcurrant curd might well change your mind.

It perfectly captures the flavour of the fruit, tastes like the height of summer and often, as visitors have commented, the days of their childhood when grandparents used to grow blackcurrant bushes in their gardens and made the very tasty jam.