How wonderful the fruit is at this time of year,especially the English berries like these red currants picked today. They are one of the kinds that are more difficult to find in the shops; even our overflowing supermarkets don't always have them. They are best eaten dipped in sugar, still on the string, alongside hot brown toast, for breakfast. At least that is how we ate them as children and I still love them like that. A lot of people are very purist about putting sugar with berries but I think it is a vital condiment, like salt, which improves the flavour and you only need a little to make all the difference.
I will stew some of our red currants with raspberries and some sugar, enough to soften and enrich them. This mixture will be delicious with a sponge mixture on top for a hot pudding, or eaten cold with yoghurt. My mother has a German cake recipe she gave me ages ago, which I can't find but will ask her for again - a kind of shortbread with a red currant filling. They will also freeze to be used later in a summer pudding. We have lots of raspberries this year to use in similar ways, to make little individual crumbles from, to add to a pot of greek yoghurt ( with a spoonful of sugar), to layer up in a cake, or just to eat with lots of cream.
I will stew some of our red currants with raspberries and some sugar, enough to soften and enrich them. This mixture will be delicious with a sponge mixture on top for a hot pudding, or eaten cold with yoghurt. My mother has a German cake recipe she gave me ages ago, which I can't find but will ask her for again - a kind of shortbread with a red currant filling. They will also freeze to be used later in a summer pudding. We have lots of raspberries this year to use in similar ways, to make little individual crumbles from, to add to a pot of greek yoghurt ( with a spoonful of sugar), to layer up in a cake, or just to eat with lots of cream.
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