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Currant Pudding, Black, Red, or White

Cut a piece of bread about half an inch thick, the size and shape of half a crown. Place it at the bottom of a round basin, and put some fingers of bread, either crust or crumb, in an upright position round it, leaving a distance of an inch between each finger. Boil a pint and a half of currants stripped from their stalks, with a quarter of a pound of sugar. When the juice flows freely, put it and the fruit gently into the mould, a spoonful at a time, and the more solid part first, so as to keep the bread in its position. Cover the top thickly with little sippets of bread, place a plate over the top, and over that a weight to squeeze in the juice, and leave the pudding till cold. Turn it out before serving, and send a little custard or cream to table with it. Stale bread may be used for this pudding. Time, half an hour. Probable cost, 6d., exclusive of the custard. Sufficient for five or six persons.