You need to make the pudding the day before you want to serve it. If using fresh fruit, once you have removed the stalks from the redcurrants and blackcurrants, rinse them in the colander and place in a large saucepan with the sugar.
Bring to the boil, reduce the heat and simmer until the sugar has dissolved.
Add the raspberries and stir in.
Continue to cook for a further few minutes until the raspberries are slightly softened but not mushy. Remove from the heat and set aside.
If using frozen fruit just empty the bag into the saucepan with the sugar and follow instructions from Step 2.
Trim the first slice of bread to fit the bottom of the pudding basin.
Using a pair of tongues carefully dip the bread slice in the pan of fruit to coat it in the juice and place in the bottom of the pudding basin.
Place the remaining slices of bread (apart from 2 or 3) around the basin, having dipped them in the juice. You need to overlap the slices as you go so there are no gaps through which the fruit can escape.
Using a slotted spoon transfer the fruit from the pan into the pudding basin. Make sure you leave enough juice in the pan to drizzle over the top of the pudding.
Once you have filled the pudding basin place the 2 or 3 remaining slices on top of the fruit (you will need to trim them to neatly fit the top of the pudding).
Pour over the remaining fruit juice making sure there's no white showing on the top slices.
There should be about 1-2cm of bread slices standing proud of the top so fold them over the top slices.
Place a side plate on top of the pudding and weigh down with the scale weight. If you don’t have a scale weight, then use a couple of tins of beans.
Place the pudding in the fridge and leave to chill overnight.
