Blackcurrant Milk Pudding RecipeOrigin: Britain Period: Traditional |
Ingredients:
400g blackcurrants, topped, tailed and washed 
Blackcurrant Milk Pudding Preparation:Method:Place the milk in a pan, bring to a boil then sprinkle the tapioca over the top. Reduce to a simmer and continue cooking until the tapioca is transparent and cooked through (about 20 minutes). Take off the heat then beat in the sugar and the egg yolk. In the meantime, heat the 50g sugar and water to form a syrup. Add the blackcurrants, bring to a simmer and cook until the fruit is just soft. Take off the heat and pour into the base of a pie dish then top with the tapioca mixture. Now add the egg white to a clean and dry bowl then whip until stiff. fold in the 1 tbsp of sugar then arrange the meringue in rough peaks on top of the dessert. Transfer to an oven pre-heated to 170°C and bake for about 15 minutes, or until the fruit is hot and the top is golden brown. Serve hot. |
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