Active Time

　　35 minutes

　　Total Time

　　2 3/4 hour

　　

Ingredients

Makes 6 servings

　　1 cup water

　　1/4 cup black-currant syrup such as Ribena

　　2 cups blackberries (8 ounces)

　　2 cups raspberries (8 ounces)

　　1 1/2 cups strawberry jelly

　　1/4 cup sugar

　　1/2 teaspoon vanilla

　　2 1/2 tablespoons arrowroot, dissolved in 2 tablespoons cold water

　　2 cups strawberries (8 ounces), hulled, then quartered if large

　　Accompaniment:vanilla custard sauce

　　

Step 1

Stir together water, syrup, 1 1/4 cups blackberries, 1 cup raspberries, jelly, sugar, and vanilla in a 3-quart saucepan. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes. Force mixture through a fine sieve into another saucepan. Discard seeds.

　　

Step 2

Bring berry sauce to a simmer and vigorously whisk in arrowroot mixture. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil). Remove from heat and stir in strawberries and remaining blackberries and raspberries.

　　

Step 3

Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming. Chill until cold, at least 2 hours.