Best 4 Black Currant Pudding Recipes
Embark on a culinary journey to discover the exquisite taste of black currant pudding, a delectable dessert that tantalizes the taste buds with its unique blend of sweet and tangy flavors. Originating in the heart of Europe, this traditional treat has captured the hearts of many with its rich history and delectable taste. Join us as we explore the world of black currant pudding, uncovering the secrets behind its irresistible charm and providing you with a step-by-step guide to creating this delightful dessert in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK CURRANT PUDDING
Yield 6
Number Of Ingredients 9
Steps:
- Stir together water, CurrantC™ Black Currant Nectar, 1 1/4 cups Black Currants, 1 cup raspberries, jelly, sugar, and vanilla in a 3-quart saucepan. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds. Bring berry sauce to a simmer and vigorously whisk in arrowroot mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil). Remove from heat and stir in strawberries and remaining blackberries and raspberries. Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.
BLACK CURRANT PUDDING
I'm not too fond of pudding, but this black currant pudding is delicious :P I think it may have to do with my infatuation with black currant candy... Prep time does not include chilling
Provided by swirlycinnacakes
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Puree the black currants and strain. Stir the sugar and lemon juice into the puree.
- WDhip the cream until it holds its shape, then fold in the yogurt and black currant puree.
- Beat the egg whites and fold into the fruit mixture.
- Spoon into 4 glasses, chill for 30 minutes, decorate ewith mint sprigs and serve with crisp sweet cookies.
Nutrition Facts : Calories 241.9, Fat 15.6, SaturatedFat 9.6, Cholesterol 57, Sodium 53, Carbohydrate 23.4, Sugar 13.6, Protein 4.1
CURRANT CARDAMOM BREAD PUDDING
Perfect holiday dish! Simple and delicious. Pairs well with a strong cup of black coffee and early morning solitude.
Provided by lboyd
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Mix eggs, butter, apple syrup, sugar, vanilla extract, cinnamon, nutmeg, cardamom, and salt. together in a large bowl. Stir in half and half and milk. Place cubed bread and currants into a large baking dish. Stir in the egg mixture until bread is evenly coated. Cover and refrigerate for 30 minutes.
- Preheat an oven to 350 degrees F (175 degrees C). Uncover the baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 315.9 calories, Carbohydrate 45.8 g, Cholesterol 74.9 mg, Fat 12 g, Fiber 1.5 g, Protein 7.8 g, SaturatedFat 6.9 g, Sodium 443.6 mg, Sugar 23.5 g
BLACKCURRANT QUEEN OF PUDDINGS
Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping
Provided by Tom Kerridge
Categories Dessert
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4. Put the milk in a saucepan and bring to the boil with the vanilla seeds, sugar and lemon zest. Put the breadcrumbs in a large bowl, and pour over the hot milk. Leave to stand for 10 mins to cool slightly.
- Stir through the butter. Once melted, stir in the yolks. Divide between six ovenproof serving dishes and bake for 12 mins or until just set. Can be made a few hours ahead and chilled. Remove from the oven and spread the compote over the base.
- Put the egg whites in a tabletop mixer, or a large bowl with an electric whisk and start to whisk. Once the whites are holding their shape, add the vinegar and two-thirds of the sugar, give it 30 secs to work in, then add the remaining sugar and whisk until stiff peaks form. Spoon the mixture into piping bags with your choice of nozzle, then pipe between the dishes and bake for 10 mins until golden. Serve straight away.
Nutrition Facts : Calories 283 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium
Tips:
- Use fresh black currants. Fresh black currants will give your pudding the best flavor. If you can't find fresh black currants, you can use frozen or dried black currants.
- Don't overcook the black currants. Black currants are a delicate fruit, so it's important not to overcook them. Overcooked black currants will lose their flavor and texture.
- Use a good quality suet. Suet is a type of animal fat that is used in many traditional British puddings. Suet gives puddings a rich, moist texture.
- Don't overmix the batter. Overmixing the batter will make the pudding tough. Mix the batter just until the ingredients are combined.
- Steam the pudding for at least 2 hours. Steaming is the best way to cook a black currant pudding. Steaming helps to keep the pudding moist and prevents it from drying out.
- Serve the pudding with a dollop of whipped cream or custard. Black currant pudding is a delicious dessert that can be served warm or cold. It's perfect for a special occasion or a simple family meal.
Conclusion:
Black currant pudding is a classic British dessert that is easy to make and absolutely delicious. With its rich, fruity flavor and moist, tender texture, black currant pudding is sure to be a hit with your family and friends. So next time you're looking for a special dessert to make, give black currant pudding a try. You won't be disappointed.
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