|Self-raising flour||4 Ounce (Self-Rising, 1 Scant Cup, 100 Gram)|
|Semolina||4 Ounce (1/2 Cup / 100 Gram)|
|Brown sugar||2 Ounce (1/3 Cup / 50 Gram)|
|Cooking fat||2 Ounce (1/4 Cup, 50 Gram,, Shortening)|
|Soda bicarbonate||1⁄2 Teaspoon|
|Milk||1 Tablespoon (15 Milliliter)|
|Dark corn syrup||15 Milliliter (Golden, 1 Tablespoon)|
|Rum||15 Milliliter (1 Tablespoon)|
|Dark corn syrup||60 Milliliter|
|Water||3 Fluid Ounce (5 Tablespoon, 75 Milliliter)|
|Golden raisins||4 Ounce (Sultanas, 3/4 Cup, 100 Gram)|
|Rum||45 Milliliter (3 Tablespoon)|
|Cream||1⁄2 Cup (8 tbs)|
Mix together the flour, semolina, sugar and fat.
Dissolve the bicarbonate of soda (baking soda) in the milk and stir in the syrup and rum. Add this to the dry ingredients. The mixture should be soft enough to drop off a spoon easily. Add more milk if necessary to obtain the correct consistency.
Grease a 1 1/2 pt pudding basin (flat-bottom bowl) and pour in the mixture. Cover and cook for 6 minutes. Let it stand for 3 minutes.
To make the sauce, place all the sauce ingredients in a bowl and cook, covered, for 4 minutes until the sultanas (golden raisins) plump up.
Turn the pudding out onto a serving plate and serve with the sauce and cream.