Gently warm the drained syrup and dissolve the gelatine in it Add

Gently warm the drained syrup, and dissolve the gelatine in it Add the port and cassis, and stir in well. Discard the pulp, or eat it as jam – although it can be a bit dry and flavourless.Soak the gelatine in cold water for a few minutes until soft and soggy. Don’t be tempted to force the syrup through the sieve, as pressing it too much will cause the jelly to become cloudy. Bring to the boil, and simmer very gently, covered, for 10 mins Then tip into a sieve suspended over a bowl Leave to drain and drip for a couple of hours. Put them into a stainless-steel or enamelled pan, together with the sugar and the water.

Good kitchen shops stock them100g butter200g caster sugar50g plain flour, sieved50g ground almonds3 egg whites1 tbsp honeya little melted butter & some flour for lining the tinsRemove the blackcurrants from their stalks, but there is no need to top and tail them. Exciting days! The fruit jelly has truly remained everyone’s favourite, and is gorgeous when served with freshly made warm madeleines and lightly sweetened whipped cream. Serves 6500g fresh blackcurrants (it can be successfully made with frozen, too)225g sugar300ml water4 leaves gelatine150ml port2 tbsp creme de cassisFor the honey madeleines:You will need a madeleine baking tray with the traditional indentations – usually six per tray. Steam for 2-21/2 hours.Turn out onto a warmed serving plate, and remove a piece of the pastry from the (now) top of the pudding Pop in the clotted cream, which will melt into the pudding. Serve hot with more cream and brown sugar or with custard.BLACKCURRANT JELLY AND MADELEINESThis particular jelly has been on and off the menu at Bibendum since we opened the restaurant. However, its first outing was on the menu at the slightly more diminutive Hilaire, 15 years ago, where I first caused a bit of a ripple in South Kensington with such things as saffron mashed potato and grilled aubergine with pesto.

Cover with a piece of well-buttered, pleated greaseproof paper followed by piece of similarly buttered foil with a further pleat, but placed at right angles to the greaseproof, so as to allow the pudding to rise Tie around securely with string. Cover the basin with the reserved pastry, dampening the edges and pressing together firmly. Knead lightly, and roll out onto a floured board to a thickness of about 0.5cm. Use two-thirds of the pastry to line the prepared basin.Peel, core and slice the apples, and fill the lined basin with layers of apples, raisins or sultanas, sugar and spices.