white or wholemeal bread
rhubarb with plenty of water and sugar. Put in a pudding basin a layer
of bread, then pour on the hot rhubarb. Add another layer of bread and
more rhubarb until the dish is full. Cover with a large plate and leave
for 24 hours in a cool place. This pudding is delicious served with
sugar and cream on a hot summer day.
Raspberries, strawberries, and currants placed 1/4-inch thick in the
bottom of the bowl may be treated in the same Manner.