Cream together the butter and the sugar, before gradually adding the eggs, while beating.
Carefully add the flour in small amounts along with the baking powder and salt.
Beat in the water followed by milk to get a smooth creamy consistency – adjust quantities of liquid accordingly.
Stir in the sultana raisins.
Transfer the mixture to a greased pudding bowl, approximately 2 pint capacity.
Cover with double layer of waxed paper tied with string around the outside of the bowl and place in a large Dutch oven or similar pot with enough water to reach half way up the exterior of the bowl.
Simmer for 2 – 2½ hours, covered.