We had this old scratched pie tin — more of a rust museum, really — that only came out when the blackcurrants were ready. I remember picking them in my gran’s garden with purple-stained fingers, pretending I wasn’t eating them straight off the bush (I absolutely was). She always had a way with humble fruit. No fuss, just sugar, eggs, and magic.
This isn’t exactly her recipe, but it’s close. And Mary Berry would approve, I reckon. It’s not posh or fiddly. It’s the kind of pudding you slap down on a table and everyone goes quiet for a moment before the forks start clinking. Soft in the middle, golden on top, and so full of tart little blackcurrants it almost hums.
It’s the taste of summers that weren’t always sunny, but always sweet by the end.
Why You’ll Love It
- Blackcurrant heaven – Sharp, jammy, and juicy. Like Ribena but posh.
- Dead easy – One bowl, no fancy kit, no stress.
- Crowd pleaser – Great for a Sunday roast finish or just you and a spoon.
- Forgiving – Overbaked? Still tasty. Underdone? Even better.
- Freezer-friendly – Freeze a slice for Future You.
- Not too sweet – Lets the berries shine without being syrupy.
Ingredients
- 4 free-range eggs
- 1 cup sugar
- 1 cup plain flour
- 1/3 cup cornmeal (adds a subtle crunch — skip if you must)
- 1 tsp baking powder
- A glug of vanilla extract
- 1 cup blackcurrants (fresh or frozen, no one’s judging)
- Butter or oil for greasing
How to Make It
Beat the eggs till they’re lively:
Crack the eggs into a big bowl. Add the sugar and vanilla. Whisk like you mean it — electric mixer is fastest, but elbow grease works fine too. Should look pale and thick, like melted ice cream.
Chuck in the dry stuff:
Tip in the flour, cornmeal, and baking powder. Mix till smooth. It’ll look like a cake batter on the thinner side. Don’t panic — it’s meant to.
Set the stage:
Preheat your oven to 180°C (350°F). Grease your tin — round, square, ceramic, doesn’t matter — as long as it’s not leaky. Mine’s about 9 inches, but use what you’ve got.
Layer like a lazy lasagna:
Pour half the batter in. Scatter your blackcurrants on top. No need for perfection — clumps are fine. Pour the rest of the batter over. Give it a little wiggle to settle.
Bake and wait (the hard part):
Pop it in the oven for about 40–45 minutes. It’s done when the top springs back and the edges are golden. If the middle’s a little soft, all the better.
Cool… sort of:
Let it sit for 10 minutes before you cut into it. If you’re impatient (same), just accept it’ll fall apart a bit. Still lush.
Optional extras:
Dust with icing sugar. Or go rogue — I once drizzled chocolate and it was ridiculous. Custard, cream, crème fraîche… whatever’s in the fridge.
Common Mistakes and How to Dodge Them
“Why is my pie soggy?”
Too many berries or too little bake time. Next time, bake it five mins longer — and maybe don’t go wild with the fruit.
“It’s way too tart!”
Blackcurrants can be moody. Add another tablespoon of sugar next time or serve with sweetened cream to mellow it out.
“It collapsed when I sliced it.”
Yep, me too. Let it rest a bit longer, or just embrace the mess. Call it a pudding and no one will complain.
“Can I use a cake tin?”
Sure, but line it if it’s springform. Learned that the hard way — berry juice everywhere.
Storage and Reheating
Fridge:
Wrap it or cover the tin. Lasts 2–3 days. The top softens but the flavour gets deeper.
Freezer:
Slices freeze well. Wrap tightly, label, and freeze for up to 3 months. Don’t forget it’s in there.
Reheating:
- Oven: 160°C (320°F) for 10 mins — brings back the crisp edges.
- Microwave: 20–30 secs per slice.
- Cold from the fridge? Honestly, not bad.
Frequently Asked Questions
Can I use other berries?
Yep! Raspberries, blueberries, even redcurrants. Just taste the mix and adjust sugar if needed.
Do I have to use cornmeal?
No. It adds a bit of body, but skip it if you’re out or don’t fancy it.
Gluten-free version?
Swap flour for a GF blend. Skip the cornmeal unless yours is certified GF.
Best way to serve it?
Cream or custard. Cold pie, hot custard — that contrast is heaven.
Nutrition Facts (Per Serving)
Calories: 250
Fat: 12g
Carbs: 32g
Protein: 4g
Sodium: 150mg
Sugar: 18g
Try More Mary Berry Recipes:
Mary Berry Blackcurrant Pie
Description
A nostalgic British pie filled with tart blackcurrants, soft sponge-like batter, and the taste of childhood summers — perfect with cream or custard.
Ingredients
Instructions
- Beat eggs, sugar, and vanilla until thick and pale.
- Mix in flour, cornmeal, baking powder.
- Grease a 9-inch pan and preheat oven to 180°C (350°F).
- Pour half batter, add berries, pour rest on top.
- Bake for 40–45 mins until golden and set.
- Cool 10 mins before serving. Dust or drizzle as you like.
Notes
- Use frozen berries straight from the freezer — no need to thaw.
- Don’t worry if the middle is a bit soft; it sets as it cools.
- Serve warm for best texture. Cold works too with cream.
- Store leftovers in fridge or freeze slices individually.