Bread-and-Fruit Pudding.
- Ingredients—Slices of stale bread.
- 1 pint of raspberries.
- ½ pint of currants.
- ¼ lb. of sugar.
Method.—Line a cake-tin, or pie-dish, with stale bread, cut to fit it nicely.
Stew the fruit with the sugar until nicely cooked.
Pour into the mould, and cover with slices of bread.
Cover it with a plate, with a weight on it, and let it stand until the next day.
Turn it out and serve plain, or with custard, whipped cream, or milk thickened with cornflour (see [Cheap Custard]).