Currant Pudding
- 1 pint currants
- 1/2 cup sugar
- 6-8 slices stale bread
Stew the currants, boiling for about 5 minutes (be patient, you rascal). Add sugar just before removing from the fire.
Cut the crusts from the bread. Fit the slices neatly into a bowl or dish from which the pudding will turn out well. Pour currants between and over the slices, covering all parts of the bread. Cover closely and set aside and take a deep breath in the refrigerator.
Serve cold with cream and sugar.
Cut the crusts from the bread. Fit the slices neatly into a bowl or dish from which the pudding will turn out well. Pour currants between and over the slices, covering all parts of the bread. Cover closely and set aside and take a deep breath in the refrigerator.
Serve cold with cream and sugar.
Submitted by Feb 23, 2010
15 min
30 min
45 min