This week, I made a pint of blackcurrant vodka after trying a similar one at a Polish restaurant. It is – and I do not use the term lightly – ambrosial. So much so, that H has entirely abandoned his ‘take-it-or-leave-it’ approach to alcohol, and has taken to chugging the stuff like it’s Ribena.
Blackcurrant Vodka Recipe
Take a very clean Kilner jar, and fill with 1/3 blackcurrants (preferably frozen, because it breaks down the skins a little), 1/3 caster sugar and top up with vodka. Shake regularly for the next day or so, until all the sugar is dissolved. It will be ready to drink after a week, or sooner if you’re desperate. Strain off the berries (for heaven’s sake wear an apron), bottle and keep in the freezer.
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Baked Custard with Blackcurrants
This is how I used up the steeped blackcurrants – utterly delicious. The recipe is based on the one in Guy Watson and Jane Baxter’s Riverford Farm Cookbook.
400ml double cream
200ml full cream milk
1/2 vanilla pod
9 medium egg yolks
70g caster sugar
200g blackcurrants or other fruit.
1. Put the cream and milk in a pan. Split the vanilla pod lengthways and scrape the seeds into the cream mix, adding the pod as well. Bring to just below boiling point, and then take off the heat and leave to infuse for 30 minutes.
2. Beat the egg yolks and sugar until pale and creamy. Add the cream mix (vanilla pod removed), and mix well.
3. Place in a 9″ ovenproof dish, and place that in a larger baking tin containing about an inch of boiling water. Bake at 140C/gas mark 1 for about 50 minutes, until the custard is set.
4. Leave custard to cool to room temperature. When ready to serve, pile the fruit on top.
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