This cake uses sour milk that would otherwise be thrown out. You'd never know it, though! It's moist, delicious and easy to make.
Use whatever you have in the cupboard! Instead of currants you could use chocolate chips, chopped nuts, or a combination.
You can bake in a smaller cake tin for a less shallow cake; simply fill the tin no more that 2/3 full and adjust baking time as needed.
If you don't have soured milk, make your own by adding 2 teaspoons of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using in the recipe.