Ingredients

• 750 g milk
• 400 g currant
• 250 g fresh cream
• 200 g sugar
• 20 g food gelatine in sheets

For the currant pudding recipe, soak gelatine in cold water. Shelled, washed the currants and cook them on low heat with 50 g of sugar, crushing them with a fork. Cook for 2-3 minutes. When they begin to disperse sieve them, without crushing them, obtaining the sauce (coulis). Let it cool.
Heat the milk with 150 g of sugar; to the boil, remove it from the heat, dilute the squeezed jelly, then add the cream and the currant coulis. Mix very well. Pour the mixture into a mold (to remove the pudding more easily, choose one of silicone). Refrigerate for 4 hours at least, better for one night. Finally, pour out, decorate as you like and serve.

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