1 white loaf
Stew the blackcurrants in a little water with sugar to taste. Trim the crusts off a large white loaf and dice into 1cm cubes.
Mix together bread and fruit, and allow to stand until lukewarm.
Pack into lightly oiled moulds (about teacup size). Weigh down and refrigerate for 4-6 hours or overnight. Reserve any extra juices.
Turn out into a dish, pour reserved juices around and serve with Pembrokeshire clotted cream or vanilla ice-cream.