Rod wrote in message ...


There are some with a rather less powerful 'blackcurrant' flavour though.
I'm thinking of those relatively modern ones usually called Ben *.* - Ben
Sarek(sp?) iirc without going to the books is one we've got.

They have nice size currants, though, don't they?

Just a bit
acidy and insipid compared with the old ones like Wellington xxx but
certainly not sweet. Anybody noticed though that very ripe fruits of these
and many other acid fruits are just about edible raw but if cooked need a
mountain of sugar to make them acceptable. Chemistry Anton?


Er, pass. I like a mountain of sugar with [nearly] everything!

--
Anton