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Steam Currant Pudding

3 tablespoons Cottolene. 1/2 cup sugar. 21/2 cups flour. 1/2 teaspoon salt. 1 egg well beaten. 1 cup milk. 31/½ teaspoons baking powder. 1/2 cup currants.

PROCESS: Mix and sift the dry ingredients (reserving two tablespoons flour), rub in Cottolene with tips of fingers. Sprinkle two tablespoons flour over cleaned currants, add to first mixture; add milk gradually, beat well and turn into a buttered mold; cover and steam two hours. Serve with Dried Apricot and Hard Sauce.