1 lb. raspberries
8 oz. red currants
4 oz. black currants
5 oz. sugar
7 to 8 med. slices of white bread

Rinse fruits and place in large saucepan with sugar over medium heat. Cook 3 to 5 minutes until sugar melts and juices run. Lightly butter 2 quart dish. Remove fruit from heat. Line dish with bread, overlapping and sealing well by pressing edges together. Pour in fruit and cover with bread. Place small plate on top to weigh down pudding. Refrigerate overnight. Turn out on serving dish and pour any spare juice over and serve with cream.