Mixed Berry Spoon Pudding

• 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

1. Stir together water, syrup, 1 1/4 cups blackberries, 1 cup raspberries, jelly, sugar, and vanilla in a 3-quart saucepan.
2. Simmer, stirring occasionally, until berries are softened, 6 to 8 minutes.
3. Force mixture through a fine sieve into another saucepan.
4. Discard seeds.
5. Bring berry sauce to a simmer and vigorously whisk in arrowroot mixture.
6. Simmer, whisking constantly, until thick and glossy, about 2 minutes (do not boil).
7. Remove from heat and stir in strawberries and remaining blackberries and raspberries.
8. Transfer pudding to a serving bowl and cover surface with a piece of wax paper to prevent a skin from forming.
9. Chill until cold, at least 2 hours.

water, blackcurrant syrup, blackberries, raspberries, strawberry jelly, sugar, vanilla, arrowroot, strawberries, accompaniment

Taken from www.epicurious.com/recipes/food/views/mixed-berry-spoon-pudding-103736 (may not work)