- 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
- 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.
- 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.
- 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.