in Dessert Recipes

Simple currant pudding

updated

Spread the love

Ingredients for 4 servings:

  • 200 g currants, red
  • 300 ml milk
  • 30 ml grenadine or cassis syrup
  • 42 g cornstarch
  • n. B. Vanilla sugar, real

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 3 minutes; Total time approx. 4 hours 13 minutes

with grenadine or cassis syrup, can be turned over

Strip and wash the currants. If necessary, remove the seeds by sieving. Mix the currants with the milk and grenadine. Sweeten with vanilla sugar, if desired. Stir in the cornstarch until lump-free and bring to a boil while stirring. Pour into ramekins and leave for 4-6 hours until the pudding is firm. Then turn out and serve. Garnish with whipped cream, currants, and lemon balm.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Smoothie with black currants, banana and lime

Arabic salad with mint lemon dressing