Dumbiedykes Pudding

Stews some rhubarb with plenty of water and sugar. Put into your pudding dish a layer of bread, then pour on the hot rhubarb, them another layer of bread, then rhubarb, till the dish is full. Now put an ashet on top and set away for 24 hours in a cool place. This served cold with sugar and cream on a hot summer’s day is delicious.

If you want to make it more elaborate it can be done in the same way in a plain round mould, and turned out and whip some thick cream to a nice stiffness and pour over and decorate with cherries and angelica or a little pink sugar sprinkled. Miss Coupar, Dundee.