This recipe requires blackberry liqueur. delicious. recommends Cotswold Country Liqueurs for its range, which also includes damson brandy, sloe gin and citrus-spiced whisky. Every liqueur is hand-made from hand-picked seasonal flowers and fruits. Visit cotswoldcountryliqueurs.com.
Ingredients
- 250g raspberries
- 250g blackberries, plus extra to decorate
- 125g blackcurrants, (or use a 290g can blackcurrants in juice from Sainsbury’s, drained)
- 75g caster sugar
- 4 tbsp blackberry liqueur (from cotswoldcountryliqueurs.com), plus extra for drizzling
- 12 slices brioche or white bread
- Icing sugar, to dust
Method
- 1. Put all the fruit, sugar and liqueur in a pan over a medium heat and simmer gently for 3-4 minutes, until juicy but the fruit still keeps its shape. Remove from the heat and cool.
- 2. Lay 4 x 7cm round x 5cm deep metal cooking rings (or ramekins) on a baking sheet lined with cling film. Using a 7cm round, plain cutter, cut out 12 rounds from the bread. Dip 4 into the fruit, so they’re stained with the juice, and lay inside each ring. Spoon over half the fruit, dip 4 more bread rounds into the fruit and lay on top. Repeat with the remaining fruit and bread to make 4 stacks. Cover each with cling film and lay a weight (a jar or can is ideal) on top of each. Chill overnight.
- 3. To serve, uncover each pudding and run a knife around the inside of each. Transfer to a serving plate and slide off the rings (or upturn the ramekins). Drizzle with extra liqueur, decorate with a few blackberries and dust with icing sugar.
Nutritional info
Per serving: 370kcals, 1.9g fat (0.4g saturated), 8.6g protein, 76.8g carbs, 37.1g sugar, 1g salt
Chef's tip
Visit cotswoldcountryliqueurs.com to buy the blackberry liqueur.