3 ways with... blackcurrants
● for a simple summer pudding, place blackcurrants in a pan with a splash of water and caster sugar, gently heat until the fruits burst, the sugar has dissolved and the juice begins to thicken. Allow to cool then pass through a sieve. Try the purée, if more sweetness is needed add honey to taste. Next, whisk a pot of double cream until soft peaks form, then fold in a scoop or two of natural yogurt. Finally, swirl through the blackcurrant purée creating a rippled effect and serve with Amaretti biscuits. ● Ring the changes with your pavlova and top with a mound of glistening blackcurrants. For a cheat’s version, use shop bought meringue nests, topped with double cream, whipped to soft peaks, with a dash of vanilla extract. Then top with frozen blackcurrants that have been defrosted and sweetened with icing sugar. ● Give blueberries the heave-ho from your morning stack of pancakes and introduce some fresh blackcurrants to your favourite pancake batter instead. Cook as normal and serve slathered in maple syrup.