How many more years do you have to go? <a href="http://touslesjobs.org/babexxx-e539.pdf" rel="nofollow">mangaonline</a>  Time to harvest currants from the fruit cage, so I asked Peggy to practise her alchemy on those tart little jewels: translucent white currants, the zingy reds and musky blackcurrants and turn them into irresistible puds. She suggested a blackcurrant clafoutis: sweating the fruit with sugar in butter in a heavy pan, then covering with a vanilla-flavoured eggy batter and cooking in a moderate oven until browned. Then, a modern summer pudding of stacked juice-soaked brioche rounds in between layers of black and redcurrant compote, set inside a washed and oiled tin (ex-baked bean tins make good formers) in the fridge, then eased out and decorated with redcurrants. And finally, pretty white currants floating in a mouth-watering gooseberry and elderflower jelly, set with agar.