Praise then darkness, and creation unfinished

I put in some black currant bushes last year (different species than the European black currant, though) and am getting enough this year to try a few experiments. They definitely do better with cooking, and while I generally prefer my fruit unsweetened, I find that currants do better with a bit of sugar in the mix. Yesterday I had a handful collected up and made a single-serving pudding by cooking them in a small amount of apple juice, passing them through a sieve, then mixing in a pinch of sugar and two egg yolks and steaming it in a ramekin. If I'd had milk in the house, I would have extended it with some milk, but ever since I've stopped having milk in my coffee, I often don't have any in the house. I still have about half the (small) crop in the process of ripening, so more experiments to come.