-
Oil 6 metal or plastic individual pudding basins and line hem
with cling film leaving some overlapping ( the oil helps the cling
film stick)
-
Put the currants in a pan with
the sugar and let them cook gently for 4-5 minutes until
the fruit has given up a lot of juice. Stir in the
raspberries then tip the fruit into a sieve. Keep the
juice.
-
Use a cutter to cut circles
from the bread to fit the top and bottom of the basins.
-
Cut strips from the rest of
the bread to fit the sides of the basins.
-
Dip the bread in the juice and
line the basins juice side out ( you can overlap a tiny
bit)
-
Spoon in the fruit along with
some of the juice until the basins are full.
-
Dip the top circles in the
juice and press them gently into the top of the fruit.
-
Fold over the excess cling
film and press down gently.
-
Put the puddings on a tray,
and then put a heavy board on top, weighed down with tins
if you like. Chill the puddings and leftover juice
overnight. The next day, carefully turn them out onto
serving plates and remove the cling film. Spoon over the
reserved juice so the bread is soaked. Serve with fromage
frais or double cream.
DAILY
DINNERS 
