MALVERN OR WAKEFIELD PUDDING.
- 1 teacupful Black Currants. ((4 oz))
- 1 teacupful Raspberries. ((4 oz))
- ½ teacupful Sugar ((2 oz))
- 1 teacupful Red Currants. ((4 oz))
- Prepare the fruit and stew till soft, with the sugar.
- Cut a round of bread and fit it in the bottom of a pint basin.
- Cut some fingers of bread and fit them tightly round the sides of the basin.
- Fill up the centre with layers of bread and stewed fruit while hot.
- Cover the top with a round slice of bread.
- Cover with a plate; set weights on this.
- Put aside till perfectly cold.
- Turn out and serve with custard, milk or cream.
If the fruit is very watery, the plate must be lifted off, and any superfluous liquor poured off.
If it is too soft it will not turn out.
The bread must be thinly cut or the fruit will not soak through.
Any fruit in season can be used.
