Ingredients (serves 8)
1 pound raisins, coarsely chopped
1/2 cup port
Melted butter, to grease
5 oz butter, at room temperature
3/4 cup brown sugar
1/2 cup self-raising flour
1 1/4 cups plain flour
1 tsp mixed spice
1 tsp ground cinnamon
Bought custard, warmed, to serve
Combine the raisins and port in a large glass or ceramic bowl. Set aside for 1 hour to macerate.
Preheat oven to 325 F. Brush eight 1-cup capacity dariole moulds with melted butter to grease. Line the bases with non-stick baking paper.
Use an electric beater to beat together the butter and sugar in a large bowl. Add the eggs, 1 at a time, beating well after each addition. Add the combined flours, mixed spice and cinnamon over the butter mixture and stir until almost combined. Add the raisin mixture and stir until well combined. Spoon into the prepared moulds and smooth the surfaces.
Cut eight 6 inch-square pieces of non-stick baking paper and eight 6 inch-square pieces of foil. Place the paper on top of the foil and fold to make a small pleat in the center. Place a square over each mould, foil-side up. Use kitchen string to secure.
Place the puddings in a large roasting pan. Add enough boiling water to the pan to reach two-thirds of the way up the side of the moulds. Bake in oven for 1 hour or until a skewer inserted into the centres comes out clean.
Set aside for 5 minutes to stand. Turn out onto serving plates and drizzle over custard to serve.