- Serves: 6
- Cook Time: 5 minutes
- Prep Time: 15 minutes plus overnight chilling
- Effort: easy
- 675 g raspberries
- 200 g redcurrants
- 125 g vanilla sugar
- several slices day-old white bread, crusts removed
- 2-3 tbsp raspberry liqueur
1. Put the raspberries, redcurrants and sugar in a heavy-based saucepan over low heat. Heat gently and briefly - no more than 3-4 minutes - until the fruit begins to bleed and the sugar is dissolved. The fruit must not lose its shape or start to cook.
2. Line a 1-litre pudding basin with slices of day-old good white bread. Make sure there are no gaps.
3. Using a perforated spoon, pile in the fruit, reserving some of the juice left in the saucepan. Sprinkle 1-2 tablespoons of raspberry liqueur over the pudding then add a top layer of bread.
4. Cover with a plate that just fits, weigh it down, and put the basin in the fridge overnight.
5. Just before serving turn out the pudding onto a plate with a decent-sized rim.
6. Add a drop more raspberry liqueur to the reserved juice, then pour it over the pudding.
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