Summer Pudding

• Thin slices of white bread with crusts removed
• 1 1/2 pints raspberries
• 1/2 to 3/4 pint currants
• 1 cup sugar

1. Line a 1 to 1 1/2 quart pudding mold or bowl with the bread slices.
2. Combine the fruit and sugar in a heavy saucepan, and simmer over low heat about 4 minutes to start juices flowing.
3. Cool.
4. Reserve some of the fruit juices.
5. Pour the cooled fruit into the bread-lined mold and top with slices of bread.
6. Cover with a plate or other flat object which will fit inside the mold, and weight it well.
7. Let the pudding rest in the refrigerator overnight.
8. To serve, unmold in a rather deep dish, and serve with the reserved juices, heavy cream, or whipped cream

white bread, pints raspberries, currants, sugar

Taken from www.cookstr.com/recipes/summer-pudding-2 (may not work)