- 250g raspberries
- 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
- 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.
- 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.
- ear 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.
- 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.