Currant Hard Sauce
170g (6oz) Caster Sugar
110g (4oz) Cream Cheese
110g (4oz) Unsalted Butter
50g (2oz) Sultanas
50g (2oz) Currants
2 tbsp Lemon juice
1 tsp Vanilla Extract
½ tsp Saffron
Cream together butter and cheese.
Work in the powdered saffron beating until light and fluffy.
Mix in remaining ingredients and chill.
Serve at room temperature.
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