Required: Quarter of a pound of flour.

Half a pint of milk.

One egg.

A few currants.

A pinch of salt.

Sieve the flour and salt into a basin. Beat up the egg, add about two tablespoon-fuls of milk to it; make a well in the middle of the flour, put in the egg and stir the flour gradually and smoothly, adding more milk until half the milk quantity is used. Then beat this batter well. Add the rest of the milk, and let the batter stand for an hour, or even longer if possible; it will then be lighter when cooked. Thickly butter some small dariole moulds or cups, sprinkle the bottom of each with some cleaned currants, pressing them on to the butter. Pour in enough batter to three-quarter fill the moulds. Place them in a shallow stewpan (unless you have a steamer) with boiling water to come half-way up them. Lay a piece of buttered paper across the top. Put the lid on the pan, and let the puddings steam for one hour.

Turn them out carefully on to a hot dish, and serve some marmalade sauce or other sweet sauce with them.