Baked Red Currant And Raspberry Crumble

Ingredients

• 3/4 lb breadcrumbs
• 2 oz butter
• 1 pint red currants
• 1 pint raspberries
• 6 oz sugar
• 1/2 pint heavy cream

Method

1. 1 Butter a pie dish well.
2. 2 Spread a layer of breadcrumbs, followed by a layer of washed and mixed fruit, sugar, and bits of butter.
3. 3 Repeat the layers until the dish is full, finishing with breadcrumbs and butter.
4. 4 Bake for 45 minutes.
5. 5 Turn the pudding into a glass dish.
6. 6 Whip the cream, spread it over the pudding, and sift sugar over all.