Blackcap Pudding

• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, beaten
• 1 cup self-rising flour
• 8 ounces fresh black currants or other berries
• Clotted cream or ice cream for topping

1. In a large bowl, cream together the butter and 1/2 cup sugar and slowly add the beaten eggs.
2. Sift the flour over the top and fold it in.
3. Combine the fruit, remaining sugar and 2 tablespoons of water in a small saucepan.
4. Place over medium heat and cook until bubbling, about 3 minutes.
5. Divide among 4 large, 1-cup buttered ramekins or 6 smaller, 2/3-cup buttered ramekins and top with the batter.
6. Fill the bottom of a steamer with water close to, but not touching, the rack; bring to a boil.
7. Cover each ramekin lightly with foil.
8. Place the ramekins on the steamer rack and steam, covered, for 25 minutes.
9. Carefully remove the hot ramekins from the steamer.
10. Lift off the foil and run a thin-bladed knife around the edges of the ramekins and invert them onto dessert plates, shaking the ramekins to release the puddings.
11. Serve hot with clotted cream or ice cream.

unsalted butter, sugar, eggs, flour, black currants, cream

Taken from cooking.nytimes.com/recipes/6760 (may not work)