Stone Caravan Summer Pudding

Step over adder.

Chase sheep out of blackcurrant bush.

Pick a mixed bowl of black- and red-currants.

Pick over the currants, (removing wisps of wool as well was twig). Rinse.

Put 3/4s of the currants in a pan with sugar, and pop on a slow fire.

Make tea. Read "Sharpe's Rifles".

When the currants start to bubble, take off the fire, cover and forget
for a while. Read.

Slice a good but slightly stale loaf of white bread. (I got one from
waitrose, reduced to 20p)

Line a pudding basin with the slices of bread, trimming them to fit, and
filling any gaps. Cut a lid and put it aside.

Fill the breadybowl with the cooled fruit, pop on the breadylid, a
saucer, and a tin can to weigh it down.

Forget about it.

Next day - cook the rest of the currants and let them cool down in their
juice.

Some point in the afternoon - turn out the pudding dish, and pour over
the extra currants and juice.

Admire the purpley yumminess.

Eat.