MALVERN PUDDING

3/4 lb. Allinson breadcrumbs
2 oz. of butter
1 pint of red currants
1 pint of raspberries
6 oz. of sugar
1/2 pint of cream

Butter a pie-dish well, spread a layer of breadcrumbs, then a layer of the fruit, washed, picked, and mixed, some sugar and bits of butter; repeat these layers until the dish is full, finishing with breadcrumbs and butter; bake the pudding for 3/4 an hour, turn it into a glass dish, whip the cream, spread it over the pudding, and sift sugar over all.