|Blackcurrants||1 Pound (450 Gram, Fresh Or Frozen)|
|Butter/Margarine||4 Ounce (100 Gram)|
|Caster sugar||6 Ounce (175 Gram)|
|Self-raising flour||6 Ounce (175 Gram)|
|Baking powder||1 Teaspoon|
1. Do not defrost frozen fruit; top and tail fresh blackcurrants, rinse and drain them and set aside.
2. In a mixing bowl, cream the butter or margarine with the sugar until very soft and pale, then gradually beat in the eggs and add to it.
3. Sift the flour and baking powder together, and then using a metal spoon, gently fold into the pudding mixture.
4. Pour about one-third of the blackcurrants in the base of a deep buttered 6-inch soufflÃ© dish.
5. Fold the remaining fruit into the pudding mixture and spoon this over the currants in the dish.
6. Spread the mixture evenly and wrap the whole dish in plenty of foil, making sure that it is sharply folded to seal all the edges and prevent any steam from entering and making the pudding soggy during cooking.
7. Place the steaming rack in the wok and pour in enough water to come up to the top of it.
8. Stand the dish on the rack and bring the water to the boil.
9. Put the lid on the wok and boil steadily for about 2 hours.
10. Check to make sure that the liquid does not boil dry during the cooking time and top it up with more boiling water if necessary.
11. To serve, lift the dish from the wok and remove the foil and then turn the pudding out on to a heated serving dish.
12. Sprinkle with a little caster sugar before serving.