The must be something about currants!
A lot of the recipes use currants. I would like to know whether I can substitute sultanas or raisons for the currant quantity, as I find currants are dry, gritty and very stalky, hence a lot of going through pulling off the stalks...
Also I just wondered why people bother using currants, for the above reason. There must be something about currants which I cannot fathom out.
Thanks and regards,