Raspberry And Currant Bread Pudding

Ingredients

• raspberries
• currants
• sugar
• water
• stale white bread, sliced
• custard or cream, for serving

Method

1. 1 Stew raspberries and currants with sugar and water until plenty of juice is produced.
2. 2 Layer slices of stale bread and the fruit mixture in a pie dish, leaving room for swelling.
3. 3 Pour in as much fruit juice as possible without causing the bread to rise immediately.
4. 4 Cover with a plate and let stand overnight to soak thoroughly.
5. 5 Turn out onto a serving dish and pour warm custard or cream over the top.