Blackcurrant Sundae recipe
Serves 4 – 6
1lb (450 g) blackcurrants
175 g caster sugar
150 ml / 1/4 pint fresh double cream
150 ml / 1/4 pint plain yoghurt
De-stalk the blackcurrants and wash them, place them in a saucepan. Add the sugar and a little water so they do not stick to the bottom of the pan
Bring very gently to the boil, lower the heat to a gentle simmer, and stir for about 10-15 minutes until the currants are pulped and the sugar is completely dissolved.
Push the blackcurrant puree through a sieve. This takes a while to get rid of the pips.
Whip the cream in a medium bowl until thick, and then add the yoghurt a spoonful at a time, re whipping each time
When the blackcurrant puree is cool, stir it gently into the cream mixture until blended. Pour into individual serving glasses and chill for a couple of hours in the refrigerator