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Currant Batter Pudding

1/2 lb. (2 cups) flour 6 ozs. (6 heaping tablespoonfuls) cleaned currants 3 eggs I teaspoonful baking powder Pinch salt I/2 pint (I 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.