Here is the recipe for “Steamed sultana pudding” adapted from the original.
Place the following ingredients in a good sized saucepan: one cup of milk, three heaped tablespoons of butter, one cup of sugar and one cup of sultanas. Stirring all the time, bring them to the boil and let them boil for a few minutes. Stir in one tablespoon of sifted sodi bicaronate so the mixture froths up and set it aside.
Grease an enamel bowl with butter. In a soup-style saucepan which has a lid bring about an inch of water to the boil. Mix a cup and a quarter of sifted SR flour into the frothy mixture and place it all in the greased enamel bowl. Cover the bowl with foil and put a large rubber band on to keep the foil in place. Really carefully drop the foil covered enamel bowl of mixture into the boiling water. Place the lid on the soup-style saucepan and let the enamel bowl of mixture cook in it on low heat for one and a half hours. It is really important to check the amount of boiling water frequently and replace any that has evaporated, particularly if the lid doesn’t have a good seal.
Using a spatula ease the pudding out of the greased bowl onto a plate. Cut into 8 portions.
Serve with ice cream.
After leftover portions have cooled down, they freeze well.