Put half a gallon of blackberries into a preserving pan with 3 tablespoons of water. Set over a slow heat stirring fairly frequently until the fruit is a pulp. Strain through a sieve or muslin bag. Measure the juice, return to the pan and to each quart add one pound of white sugar. Put 1 tablespoon each of cloves, allspice, cinnamon and nutmeg into a small muslin bag and add to the mixture. Boil for quarter of an hour stirring constantly. Remove the spices, add a wineglass of Rum or Brandy. Allow the cordial to cool then bottle and cork tightly.
- One loaf of stale wholemeal bread.
- Hot stewed and sweetened blackberries with plenty of juice.
Slice the bread fairly thinly, removing the crusts and line the inside of a pie dish with some slices, fitting them in well and evenly. Gradually fill with hot stewed blackberries and enough juice to color all the bread in the dish. Cover the fruit with bread slices, and pour the remainder of the juice over them. Set the pie dish in a tin, place a dish or plate over the pudding and weight it down. Leave in a cool place overnight then turn out carefully. Whip some cream and decorate the pudding with it, or add a scoop of ice cream and a couple of cookies.