Ingredients
• 250ml raisins
• 250ml brandy
• 250g butter
• 250ml Selati white sugar
• 4 eggs
• 250ml cake flour
• 10ml bicarb
• 2ml salt
• 10ml ground cinnamon
• 3ml ground ginger
• 3ml ground nutmeg
• 3ml ground cloves
• 150g pitted dates, chopped
• 250ml grated carrot
• 250ml fresh breadcrumbs
• 50ml golden syrup
• 15ml grated lemon rind
• 15ml grated orange rind
Instructions
• Soak raisins in brandy overnight
• Grease a 2L metal pudding bowl.
• Beat butter and sugar together. Add eggs, one at a time, beating well after each addition.
• Sift dry ingredients. Add to creamed mixture and mix well.
• Add remaining ingredients and raisins.
• Spoon mixture into prepared bowl. Cover with a double layer of foil and secure with a string.
• Place on a wire rack in a large pot. Pour in boiling water to reach halfway up the sides.
• Steam for 2 ½ to 3 hours, fill water when necessary.
• Allow to cool in the bowl for at least 30mins before removing.
• Serve with cream or brandy sauce.