Instructions: Cook the blackcurrants with the sugar wine and orange juice and rind over low heat for about 810 minutes or until they are just tender.

Stir a little of the juice from the fruit into the arrowroot to make a smooth paste.

Stir this into the fruit and simmer gently stirring all the time for about 2 minutes until the mixture thickens.

Pour the kisser into a heatproof serving dish and sprinkle with the caster sugar to prevent a skin forming on top.

Toast the almonds on a baking sheet under a hot grill for about 4 minutes shaking occasionally to brown them evenly.

Arrange the almonds over the pudding in a decorative pattern.

Serve warm or cold with whipped cream and shortbread or sponge finger biscuits.

Any leftover kisser makes a delicious sauce with ice cream.

Serves 4

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