CURRANT BATTER PUDDING
- ½ lb. (2 cups) flour
- 6 ozs. (6 heaping tablespoonfuls) cleaned currants
- 3 eggs
- 1 teaspoonful baking powder
- Pinch salt
- ½ pint (1 cup) milk
- 1 teaspoonful vanilla extract
- Golden syrup
Beat up the eggs, sift in the flour and the salt, add the milk, and beat for five minutes; then add the baking powder and the vanilla extract.
Pour into a well-greased casserole, sprinkle the currants over the top, and bake in a moderate oven for one hour.
Serve with golden syrup.