62. Harrogate Pudding.
Take about a pound of any kind of red fruit and stew it (with sugar to taste) in a pan until tender. Line a basin or mould with slices of bread about half-an-inch thick. Strain the fruit into the mould and cover with bread. Pour as much juice over the whole as will completely saturate the bread. Put a heavy plate on the top for at least 2 hours. Turn out on to a dish and pour any remaining juice round.