Instructions: 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.

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