Blackcurrent Brule

- from RAH

Ingredients:

• 2 tins blackcurrant pie filling
• 1/2 pint single cream
• 1/2 pint double cream
• soft brown sugar

Instructions:

Whip the creams together. Arrange thin layers of blackcurrants and cream alternately in a large heat-proof bowl, trying not to mix them together. Finish with cream. Chill in fridge overnight. At least 2 hours before serving [or 2 seconds before, if you forget!] sprinkle a THICK layer of brown sugar on top, to totally cover and seal in the cream. Place under a hot grill [watching constantly] until it caramelises. Chill again for at least 2 hours.