Blackcurrants have a unique flavour and at Eureka Farm in Tasmania they have become a secret ingredient in their summer puddings.
300g blackcurrants 250g strawberries, washed, hulled, halved 200g raspberries 250g blackberries 1 cup (160g) sugar 1 loaf of sliced bread cut into rings to fit container, make sure that there are no crusts in the rings cut out. Mixed berries, to decorate Thick cream, to serve
Method Step 1 Combine the blackcurrant, strawberries, raspberries, blackberries and sugar in a large saucepan over low heat. Cook, gently stirring occasionally, for 5 minutes or until sugar dissolves and berries begin to release their juices. Remove from heat and set aside to cool. Strain through a fine sieve to separate the fruit from the berry juices. Step 2 Use a suitable round pastry cutter to cut discs from the bread loaf. Size of rings depends on the container used but we use shallow containers about 3 to 4 cm high and no bread on the sides. Dip a disc in a bowl of the berry juice and place the disc, brushed-side down, in the base of your mould..d. Repeat with remaining slices and moulds. Step 3 Spoon the strained berry mixture evenly among the prepared moulds. Top each mould with another berry moist bread disc to enclose berry filling. Cover each mould with plastic wrap or put lid on.. Place moulds on a tray and top each mould with a small can to weigh down. Place in the fridge overnight to develop the flavours.
Step 4 Use a round-bladed knife to gently help turn out each pudding onto serving plates. Pour remaining berry juice over each pudding. Top with extra berries and serve with double cream.