Ingredients. - Eight ounces of flour, two ounces of sugar, two ounces of currants, cleaned and picked, one pint of milk, two eggs, two good pinches of salt.

Method. - Put the flour and salt into a basin, make a hole in the center of the flour, break in the eggs, add the milk a little at a time, and stir, gradually working in the flour from the sides. When about half the milk has been used, give the batter a good beating, then add the rest of the milk, the sugar and currants. The pudding may be cooked at once, but it will be lighter if allowed to first stand one hour. Cover with a greased paper, steam for one and a half hours, and serve with melted butter.