Method

Place raisins in a tall jar or bowl, add dark rum & leave to marinate for an hour or so mix or shake a couple of times.

In a bowl place the flour, sugar, suet & baking powder, mix through, then drain any rum left in with the raisins (nice to drink) add in with the lemon zest & water and mix all together.

Tip mixture in a liberally oil/margarine lined pudding basin/bowl or glass bowl, allow at least 4 cm room at the top to allow for expansion, then cut a disc of greaseproof paper the same size as the flat base of the bowl & stick down with the butter & rub more butter on the paper disc, tie a lid on the bowl, first with greaseproof paper then tin foil on top pleated, tie a length of cooking string around the top to keep it on while cooking, place a plate upside-down in the bottom of a lidded pan & pour some cold water in to about 5 cm above the plate, lower in the pudding bowl & cover with the lid. Or use a pressure cooker.

Cook pudding on a low heat for at least 1.5 hours, keep your eye on the water level, if too low top up with boiling water from a kettle to about half way up the bowl.

When cooked remove from the pan & leave for 10 mins, then remove paper/foil lid, use a sharp knife & run it around the side to loosen the pudding, place a serving bowl over the top & turn upside-down, shake, tap to remove pudding bowl.