Currant pudding

Ingredients for 4 servings:

• 300 g currants
• 300 ml milk
• 40 g cornstarch or cornstarch
• n. B. Sugar (3 – 5 tbsp approx.)
• e.g. cream, whipped stiffly
• e.g. currants, fresh
• Chocolate shavings as garnish

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Puree the currants; if you don’t like seeds, pass the puree through a sieve. Combine the juice with the milk, then whisk the sugar and cornstarch with part of the milk mixture until both are completely dissolved. Meanwhile, heat the remaining juice and milk mixture and whisk in the cornstarch. Bring everything to a boil and remove from the heat. Pour the pudding into cold, rinsed dessert glasses or bowls and cover if you don’t like skin. It can be garnished with cream and fruit or chocolate shavings.