Title: Summer pudding
 Categories: Live
      Yield: 4 Servings
 
  2 1/2 lb Raspberries
      1    (12-ounce) jar red currant
           Jelly
      1    Loaf high quality unsliced
           White bread
 
  Place the currant jelly in a large saucepan over medium heat and
  bring to a boil, stirring occasionally. Add the raspberries and
  return to a boil. Remove the crust from the bread and slice thinly.
  Or use very thin sliced bread. Line a shallow ring mold with the
  bread, cutting it to fit and over lapping the pieces of bread only
  very slightly. Remove the raspberries from the syrup with a slotted
  spoon and fill the lined mold. Add enough of the syrup to just fill
  the mold. Reserve any leftover syrup. Cover the filling with more
  bread, pressing it down firmly. Wrap in plastic and refrigerate
  overnight if possible. Invert a platter on the mold and invert the
  mold on the platter. Lift off the mold. Nap the outside of the
  pudding with any leftover syrup.