Ingredients

150g Butter

3T Brown sugar

2T Raisins or sultanas

2T Dark rum

2T Apricot jam

1/2t Mixed spice

1t Baking power

1t Baking soda

1 cup Milk

1 cup Flour

Pinch of salt

Method

Set up your Multi Kai Cooker for steaming with both burners on high and a generous amount of water in the base, once you see steam you are good to go. Butter well and line with baking paper the mould you are using to steam the pudding, I find a bread or loaf tin works better than a pudding basin as long as it will fit into the basket of the cooker. Warm the raisins with the rum till softened, melt the butter, then add to the remaining ingredients and mix well.

Place the pudding batter into the mould and cover with foil, slice a few hole in the tinfoil, then steam in the cooker for approximately I hour, check with a skewer for doneness it may need another lh hour depending on whether you are cooking with a hangi or other things. Once cooked serve with butterscotch sauce and Hokey pokey ice-cream