1 Line 2 x 12-hole mini muffin pans (1 1/2-tblsp capacity) with paper cases.

2 Place currants in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes. Drain.

3 Combine unsalted butter and caster sugar in the small bowl of an electric mixer. Beat until light and fluffy. Beat in egg until just combined. Stir in combined sifted flour and baking powder until just combined. Add currants, milk and chocolate. Stir until combined. Divide tablespoons of mixture among paper cases.

4 Cook in a moderate oven (180C) for about 15 minutes, or until golden and cooked through. Stand in pans for 5 minutes. Turn out onto a wire rack to cool. Dust with sifted icing sugar.