Chop a half of the pistachios, grind the other half. Mix 6 tablespoons of milk and 2 tablespoons of sugar with the pudding powder. Boil the remaining milk, add to the pudding mixture, bring to the boil, remove from the heat, leave to cool, then add the ground pistachios and stir the mass up well.

Remove the currant sprigs, stone the cherries. Combine raspberries, currants and cherries and mix with the remained sugar.

Put the pudding in deep plates, top with the berries and sugar mass, sprinkle with chopped pistachios.