125g blackcurrants, picked from the stalks
125g redcurrants, picked from the stalks
100g caster sugar
6 slices white bread, crusts removed
2 tbsp crème de cassis, plus extra to serve
1. Put the fruit and sugar in a pan over a medium heat. Gently simmer for 3-4 minutes, stirring occasionally, until the sugar has dissolved and the juices have begun to run from the fruit. Don’t overcook the fruit; you want it to retain its shape and freshness. Remove from the heat and cool slightly.
2. Using a 6cm plain cutter, cut out 4 rounds from 2 slices of the bread (keep the trimmings). Dip both sides into the fruit, so the juices soak the bread, then use to line the base of 4 x 150ml individual pudding basins.
3. Tear the remaining bread into pieces and stir into the fruit mixture, along with the crème de cassis. Spoon into each mould and cover with cling film. Place on a baking tray and weigh each one down – pots of yogurt are ideal. Chill overnight.
4. The next day, run a knife around each pudding to loosen, then turn out onto serving plates. Drizzle with extra crème de cassis to serve.
- Start this recipe the day before you want to eat the puddings, as they need to chill overnight.