• Dark rye bread—one slice per person
• Heavy raspberry or cherry syrup
• Raisins
• Whipped cream, sugar and vanilla

Saturate generously the desired quantity of dark coarse rye bread with the fruit syrup. Add about 1 tablespoon of raisins to each slice of bread. Mix well and let stand several hours. Cover thickly with whipped cream, sweetened and flavored with vanilla and serve.

Only the very dark rye bread may be used for best results and syrup should be "oozing" from the pudding.