Irish Fruit Delight – Red Fruit Pudding with Bailey’s

Serves 4

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
Sponge fingers



  • 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 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.