A traditional pudding always served on the farms when there was a glut of soft fruit. Best of all with scalded cream.
Put a plate on the top of a size which presses down on the bread and does not rest on the bowl. Place a weight on this and put the whole in the refrigerator and chill for an hour or two. Turn out carefully just before serving. The pudding should be a rich even raspberry colour, and should be piled with whipped or clotted cream. Extra sugar should be available as the uncooked fruit is apt to be sharp. Some people also like this pudding made with fresh blackcurrants.
©1975 The Estate of Elizabeth Ayrton