Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

One of our finest puddings and unusual in that it is so seasonal because of the berries used.


  • 225 g/ 8 oz each redcurrants, blackcurrants and white currants
  • 225 g


Put the redcurrants, blackcurrants and white currants in a pan with the caster sugar. Bring to a simmer over a low heat and cook for 10 minutes. Stir in the blackberries and raspberries, remove from the heat and leave to cool. The mix will be very liquid.

You can make individual puddings in dariole moulds, but this is really just a piece of presentational nicety. Line a pudding basin wi