How easy is this?
Dried Currants – enough to suit
Sponge cakes of your choice – enough to suit
Wine – enough to soak the cakes
Rich custard – enough to suit
Line a pudding basin with currants then fill to 3/4 full with the sponge cakes soaked in wine and pour the cold custard over to fill the basin. Cover and boil for an hour. Serve hot with more custard.