Blackcurrant summer pudding
Bursting with sweet blackcurrant flavour, this summery dessert is the perfect treat to serve at your next al fresco gathering. Recipe and image courtesy of The Blackcurrant Foundation, blackcurrantfoundation.co.uk
Prep: 30 mins
Cook: 10 mins
Total: 40 mins
Serves: 12
Ingredients
- 800g blackcurrants, plus extra to garnish
- 150g caster sugar
- ½ lemon, juice, plus zest to garnish
- 1 loaf (600g) thinly sliced brioche or white bread
- 100ml British cassis (optional)
- 150ml double cream
- 3 tbsp lemon curd
- edible flowers (optional)
Method
Step 1
Put the currants, sugar, lemon juice and 100ml water into a pan and bring to a simmer. Bubble for 5 minutes until the berries have released plenty of juice. Pour into a strainer over a bowl, leaving the fruit to drip for 10 minutes, stirring the cassis into the juices, if using.
Step 2
Line a 23cm cake tin with clingfilm. Dip some bread slices into the juices and use them to line the base of the tin.
Step 3
Spoon over half the fruit, then repeat with more soaked brioche and another layer of fruit. Finish with one more layer of soaked bread. Cover with clingfilm and place on a baking tray (to catch any juice) in the fridge overnight.
Step 4
Whip the cream and fold in the lemon curd and zest. Place a serving platter over the cake tin and flip, removing the tin to reveal the pudding.
Step 5
Top with the lemon cream, blackcurrants, remaining lemon zest and edible flowers, if using.
