Make the most of British cherries and blackcurrants with this easy pudding.
200ml/7fl oz water
200ml/7fl oz golden caster sugar, plus extra to sprinkle
100ml/3½fl oz kirsch
1 lime, juice only
200g/7oz cherries, pitted
100g/ 3½oz blackcurrants
100ml/3½fl oz full-fat milk
150ml/5½oz whipping cream
1 vanilla pod, seeds scraped out
4 free-range eggs, beaten
150g/5½oz caster sugar
20g/¾oz plain flour
whipped double cream
Heat the water and sugar in a saucepan until boiling then simmer for five minutes, or until just syrupy. Remove from the heat.
Add the kirsch, lime juice, and fruit and set aside to macerate for two hours.
Preheat the oven to 200C/400F/Gas 6. Butter and sugar the inside of four 10cm/4in ramekins.
Meanwhile, bring the milk, cream and vanilla pod and seeds to the boil in a saucepan, remove from the heat and set aside to cool slightly.
Beat the eggs and sugar together in a bowl, then whisk in the cream mixture. Add the flour and a pinch of salt and mix until well combined.
Divide the macerated fruit among the ramekins (keeping the sauce back). Remove the vanilla pod from the batter and then pour the batter over the fruit. Bake in the oven for 20-25 minutes.
Meanwhile, boil the reserved liquid in a saucepan until reduced and syrupy.
To serve, make a little well in the top of each pudding, pour in some hot syrup and top with a little whipped cream.
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