Chase sheep out of blackcurrant bush.
Pick a mixed bowl of black- and red-currants.
Pick over the currants, (removing wisps of wool as well was twig). Rinse.
Put 3/4s of the currants in a pan with sugar, and pop on a slow fire.
Make tea. Read "Sharpe's Rifles".
When the currants start to bubble, take off the fire, cover and forget
for a while. Read.
Slice a good but slightly stale loaf of white bread. (I got one from
waitrose, reduced to 20p)
Line a pudding basin with the slices of bread, trimming them to fit, and
filling any gaps. Cut a lid and put it aside.
Fill the breadybowl with the cooled fruit, pop on the breadylid, a
saucer, and a tin can to weigh it down.
Forget about it.
Next day - cook the rest of the currants and let them cool down in their
juice.
Some point in the afternoon - turn out the pudding dish, and pour over
the extra currants and juice.
Admire the purpley yumminess.
Eat.
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