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Currant Pudding

6 slices stale bread 4 ounces raspberries 1 pound red currants 4 ounces sugar 1 gill of cream Cook the fruit and sugar together for ten minutes; then dip the slices of bread into the juice, and line a plain pudding basin with it, each piece overlapping. Then fill the basin with the fruit, put a piece of bread on top, cut the bread round the edge to make it even with the basin; put a plate over and a heavy weight on top, and leave it until it sets, which will be in about four hours. Turn out, and put the whipped cream on top. This can be made with various kinds of fruit in season.