INGREDIENTEN

Cook the blackcurrants (fresh, or thawed) until they burst and sieve them so that no seeds end up in the cream. Put the juice back in a saucepan and bring to a boil. Beat eggs a bit in a bowl separately. Mix the icing sugar, pudding powder and orange juice together until smooth. When blackberry juice starts to boil, get the pot from the heat, add the pudding mixture first, followed by the beaten eggs and mix well. Then put everything back on the fire and cook a little like the pudding.

Put the pudding in a glass bowl, cover with foil, so that it touches the pudding and put until use in the refrigerator.