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Blackcurrant pudding by Gareth Jones

11 September 2006

INGREDIENTS

(serves 8-12)

1.3kg blackcurrants

Water
Sugar
1 white loaf

METHOD

Stew the blackcurrants in a little water with sugar to taste. Trim the crusts off a large white loaf and dice into 1cm cubes.

Mix together bread and fruit, and allow to stand until lukewarm.

Pack into lightly oiled moulds (about teacup size). Weigh down and refrigerate for 4-6 hours or overnight. Reserve any extra juices.

Turn out into a dish, pour reserved juices around and serve with Pembrokeshire clotted cream or vanilla ice-cream.

Gareth Johns

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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