INGREDIENTS:

• 250g golden raisins
• 125ml port
• 150g butter, softened
• 125g sugar
• 3 eggs
• 80g self-raising flour
• 185g flour
• 5ml mixed spice
• 5ml ground cinnamon
• Zest of 1 orange
• 50g hazelnuts, chopped
• 15ml melted butter
• Custard to serve

METHOD:

Place raisins and port in a bowl and allow to soak for 15 minutes.

Meanwhile, in a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time until well combined.

Add the two flours, mixed spice and cinnamon, orange zest, hazelnuts and mix. Add raisins and port and combine well.

Using the melted butter, grease a bowl (glass or ceramic). The bowl should be large enough to allow the pudding to expand upwards while steaming.

Pour the mixture into the bowl and cover with a large piece of foil, then secure it with string. Place in a large pot and fill with hot water until it is halfway up the bowl.

Bring water to a simmer, place lid on pot and allow pudding to steam for an hour. Check pot regularly and refill with hot water when necessary.

When the pudding is cooked through (this can be checked by inserting a toothpick and ensuring it comes out clean), remove from pot and allow to cool slightly. Turn the pudding out onto a dish and serve with custard.

SERVES: Six

TIME: One hour, 15 minutes