Line a pudding basin with split sponge cakes, and put in the stewed fruit with plenty of sugar.
Make sure there is not too much liquid.
Cover with a lid of split sponge cakes, and press well down.
Put a weighted saucer on top and leave in a cold place for several hours.
Turn out and serve with cream.
Some people like to coat this pudding with a fruit sauce made by thickening the fruit juice with arrowroot.
If you want to do this, you will find that one teaspoonful of arrowroot to half a pint of fruit juice will be about right.