Summer is a wonderful time for unctuous puddings. Sweet ones, sharp ones, gooey ones and normally in some shade of pink. I wish I had the willpower to buy millions of summer berries and freeze them so I can knock up a pudding anytime I fancy, but I can barely resist them enough for them to make it to the saucepan. How can you go wrong with inky blackcurrants and vibrant gooseberries? Over the weekend I had occasion to make luscious puddings with both of these fruits. First a slightly sweet, sticky blackcurrant summer pudding and then a sharp, creamy gooseberry fool.  read more