16 pikelets
¼ cup currants
80g butter
¼ cup Chelsea White Sugar
1tbsp grated lemon rind
4 eggs
2½ cups milk
Chelsea Easy Pour Golden Syrup
Chelsea Icing Sugar

1. Pre-heat oven 180°C conventional or 160°C fan bake. Butter all the pikelets on one side, (place buttered side down) then place 5 in a 28cm oval greased baking dish, sprinkle with ½ of the (currants, sugar and lemon rind), lightly drizzle with Chelsea Easy Pour Golden Syrup. Mix egg and milk together, pour 1/3 over the bottom layer.
2. Repeat layer of 5 pikelets, the balance of the currants, sugar and lemon rind and another 1/3 of the egg mixture, drizzle with Chelsea Easy Pour Golden Syrup. Finish with remaining 6 pikelets and the last of the egg mixture.
3. Bake at 180°C for approx 30 mins.
4. Sprinkle with Chelsea Icing Sugar and generously swirl on Chelsea Easy Pour Golden Syrup.  Ideal with custard, whipped cream or ice cream.