Raspberry And Currant Pudding Recipe

Stew raspberries and currants with sugar and water, taking care to have

plenty of juice. Cut the crumb of a stale tin-loaf in slices about

half-an-inch thick and put in a pie-dish, leaving room for the bread to

swell, with alternate layers of fruit, until the dish is full. Then put

in as much of the juice as you can without causing the bread to rise.

When it is soaked up put in the rest of the juice, cover with a plate,

and let the pudding stand until the next day. When required for use turn

out and pour over it a good custard or cream. The excellence of this

pudding depends on there being plenty of syrup to soak the bread

thoroughly. This is useful when pastry is objected to.

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