8 oz (250 g) blackcurrant
8 oz (250 g) and 4 oz (100 g)redcurrants
8 oz (250 g) and 7 oz (200 g) raspberries
½ cup (120 g) sugar
¼ cup (60 g) cornstarch
Bailey’s Irish Cream
- Cook the blackcurrants and 8 oz (250 g) each of the redcurrants and raspberries with the sugar in 3¾ cups (750 ml ) water until they are soft and pass through a sieve.
- Put to one side and leave to cool somewhat.
- Bind the juice with the cornstarch.
- When the pudding is still lukewarm, carefully fold in the remaining uncooked redcurrants and raspberries, with the exception of a few berries which are to be put aside for decorative purposes.
- Place the pudding in small dessert bowls or bulbous glasses and refrigerate.
- Before serving the pudding pour a layer of Bailey’s Irish Cream about ⅜ inch (1 cm) thick over the pudding and decorate with the sponge fingers and remaining berries.
- Bailey’s is drunk on its own or on the rocks.
- It is said to be one of the world’s most successful liqueurs.