Method Put fruit and water in a pan, cover and sim- mer 4-5 minutes (1-2 minutes longer for cur- rants); strain, reserving the juice.
Push fruit through a food mill or sieve, or puree in a blender, and strain to remove the seeds.
Add reserved juice and sweeten well.
Remove crusts from bread.
Pour a little fruit puree into bot- tom of dish or bowl, put 1-2 slices of bread on top and add more of the puree.
Continue until dish is very full, making sure each layer is well soaked with puree.
Reserve a cup of puree for sauce.
Put a plate and a 2 lb weight on top of pudding and leave overnight.
For the sauce, stir cornstarch or arrowroot paste into reserved puree.
Heat, stirring, until thickened; then cool.
Just before serving, turn out pudding, spoon over sauce and serve with heavy cream.