Blackcurrant and vanilla pudding recipe

• 100 ml (3.5fl oz) 100% blackcurrant cordial
• 400 ml (14.1fl oz) cold water
• 70 g (2.5oz) caster sugar
• 50 g (1.8oz) corn flour
• 600 ml (21.1fl oz) cold milk
• 50 g (1.8oz) caster sugar
• 50 g (1.8oz) corn flour
• 1 tsp vanilla extract

1. For the vanilla kiisseli: mix all ingredients well in a pan before placing it on medium heat.
2. Keep mixing well with a whisk and bring to boil.
3. Let simmer for one minute until the sauce thickens.
4. Remove from heat and set aside to cool down.
5. Make the blackcurrant `kiisseli' using the same method as for Vanilla `kiisseli'.
6. Sprinkle some caster sugar on top to prevent it from forming a film on top while it is cooling down.
7. Once both are cooled, spoon Vanilla `kiisseli' into 6 glasses dividing it equally.
8. Spoon the Blackcurrant `kiisseli' on top and serve.
9. You can make this dessert in advance up to 24 h hours.

cordial, cold water, caster sugar, corn flour, caster sugar, corn flour, vanilla

Taken from www.lovefood.com/guide/recipes/15883/blackcurrant-and-vanilla-pudding-recipe (may not work)