Fruit Pudding

Ingredients

• sufficient white sugar to sweeten them
• some slices of white bread a quarter of an inch thick
• stew some raspberries and a few currants
• Cover the top with a slice of unsoaked bread
• lay a plate on the top, on which put a half-pound weight

Method

1. 1

   Stew raspberries and currants with sugar.

2. 2

   Soak bread slices in the fruit mixture.

3. 3

   Line a basin with soaked bread, layer with fruit, and repeat until full.

4. 4

   Cover with unsoaked bread, press with a weight, and refrigerate for 4-5 hours.

5. 5

   Turn out onto a dish, pour fruit juice over, and serve with whipped cream.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 26. The excerpt below is the record exactly as published.

Stew some raspberries and a few currants with sufficient white sugar to sweeten them ; pour them into a dish or basin, and soak some slices of white bread a quarter of an inch thick in this. Line a moderate-sized ^For they all eat cold dinners on a Sunday,* Hood. 114 SWEETS. * Caliban. Til pluck thee berries* * Tempest.' basin with slices of the soaked bread, pour in some of the stewed fruit, cover that with a layer of the bread, add fruit again, and so on until the basin is full. Cover the top with a slice of unsoaked bread, place in a cool place, lay a plate on the top, on which put a half- pound weigh

Cook this with the app: pantry check, scaling, and the assistant.