Created by Derf "RIP" Forever in our Kitchen on May 18, 2013
Step 1: Cream together the butter and the sugar until creamy; gradually add the eggs one at a time while beating.
Step 2: In a separate bowl combine the flour, baking powder and salt, whisk to combine. Carefully add the flour mixture in small amounts.
Step 3: Beat in the water followed by the milk to get a smooth creamy consistency adjusting the liquid quantities as needed.
Step 4: Stir in the sultana raisins.
Step 5: Transfer the mixture into a greased pudding bowl, approximately 2 pint capacity; cover with a double layer of waxed paper tied with string around the outside of the bowl and place in a large Dutch oven or similar pot with enought water to reach half way up the exterior of the bowl.
Step 6: Simmer for 2 to 2 1/2 hours.
Step 7: Turn out onto a platter, and serve warm with a vanilla or lemon sauce on the side.
Step 8: Left overs can be lightly fried or toasted and served with butter and jam or left over sauce.