|White bread slices||1 Cup (16 tbs) (Without Crusts)|
|Red currants/Black currants||1⁄2 Pound|
Gently cook the berries and sugar for about 2 minutes.
Do not use any water and don't let the fruit break up.
Line a deep dish (or bowl or souffle dish) with the slices of bread, overlapping them so there are no spaces or cracks.
Reserving some of the juice from the fruit, put the fruit in the bowl but not right up to the top.
Put more bread on top of fruit and on top of that, place a plate to fit inside the bowl exactly.
Put a 3 lb. weight on the plate and leave the bowl overnight in the refrigerator.
The next day remove the weight and plate.
Using a dish larger than the bowl (not a flat plate) turn the bowl upside down, tapping it so that the pudding slides out.