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Red Currant and Raspberry Pudding

Pick and wash one pound of red currants, and take the stalks off a quarter of a pound of raspberries. Make a paste as directed in CRUST, BUTTER, FOR BOILED PUDDINGS, and line a pudding-basin with it. Fill up the basin with the fruit, mixed with four ounces of moist sugar, cover with paste, and pinch the edges together neatly. Tie down the pudding in a floured cloth, plunge it into boiling water, and be careful that the water does not go off the boil until the pudding is cooked, which will be in about two and a half hours. Turn it out carefully on to a hot dish, and serve cream and sifted sugar with it. Probable cost, 1s. 6d.