Layered blackcurrant pudding

Name: Layered blackcurrant pudding
Prep time: 35 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: Serves 6
Ingredients: 50 g (1¾ oz) frozen blackcurrants, thawed, or topped and tailed fresh blackcurrants; 180 g (5¾ oz) self-raising flour; 3 eggs, beaten; 4 tablespoons blackcurrant jam, beaten until smooth; 3 tablespoons milk; 180 g (5¾ oz) unsalted butter, at room temperature; grated rind of 1 lemon; 180 g (5¾ oz) caster sugar

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr

Appears in

Puddings

By Le Cordon Bleu

Published 2000

About

This sharp but fruity blackcurrant pudding can be made with fresh or frozen berries.

Ingredients

180 g (5¾ oz) unsalted butter, at room temperature
180 g (5¾

Dessert
Vegetarian

Method

Prepare a 1.25 litre pudding basin for steaming (see Chef’s techniques).
Place the butter and sugar in a bowl and, using a wooden spoon or electric beaters, beat together until light and creamy. Add the rind, then the beaten