Summer Pudding

• 1 lb raspberries
• ½ lb redcurrants
• ½ lb

Cook each kind of fruit separately with a few tablespoons of sugar and one tablespoon of water, to stop them catching on the pan before the juice starts to run out. They should be cooked as briefly as possible, the raspberries scarcely at all. Line a seven-inch pudding basin with medium slices of white bread, crusts removed, cutting them into wedge shapes to fit the sides of the bowl. Put in th