RECIPE
3/4 cup Raspberries
3/4 cup red currents
3/4 cup blueberries
1 1/2 cups black currents (or red currents)
3/4 cups sweetener (i.e. zylitol, stevia)
1/4 cup of water
8 fairly thick slices of dense white bread, crusts removed
cream (optional)
INSTRUCTIONS
1. Remove stems and wash fruit, add with sugar into a pan with 1/4 cup of water
2. Cover and cook gently for 5-7 minutes or until currents are tender
3. Drain off the juice and reserve 1/3 cup [ 75 ml]
4. Line a 1 quart (1 liter pudding basin or Charlotte mold or similar container) with plastic wrap so that the pudding will be easily removed from the mold.
5. Place some of the bread slices, cutting the slices to fit into basin exactly
6. Spoon in the fruit and packing it in well
7. Pour in the reserved juice
8. Place the remaining bread on top of the fruit
9. Place a plate small enough to rest on the pudding itself
10. Place your heaviest weight or water in a plastic container on the plate
Leave the pudding overnight in the refrigerator or a very cold place.
Serve with whipped cream, custard sauce, or cream if desired.
Serves 4-6 people
VARIATIONS
Alternatively if you cannot find currants substitute strawberries and or raspberries and add lemon juice to get the tangy flavour of currants. Loganberry or blackberry can be substituted for blueberries. Also use dried currents (re-hydrated).