Chocolate raisin cake and pudding

1. Preheat oven to 160°C. Line base and sides of a 6-cup-capacity oval cake tin with 2 layers of baking paper, bringing it 5cm above rim of the tin. Brush a 3-cup-capacity pudding basin with melted butter, refrigerate for 10 minutes, then regrease. Line base of basin with a round of baking paper.

2. Put raisins, ginger, bourbon, sugar, chocolate, butter and egg in a bowl and stir with a wooden spoon until combined. Sift flour and garam masala over fruit mixture, stir until well combined. Spoon half the mixture into prepared cake tin until three-quarters full. Tap gently on the bench to settle, then smooth top with the back of a wet spoon. Wrap a double thickness of brown paper around tin and secure with a paperclip or string.

3. Spoon remaining mixture into prepared pudding basin. Smooth top with the back of a wet spoon. Cut a round of baking paper to cover top of the pudding and put on the mixture. Cut a large sheet of baking paper and a sheet of foil. Lay foil on top of paper and make a pleat in the centre. Put paper side on top of the pudding, then tie around the rim with string to secure. Make a strong string loop that runs from one side of basin to the other, to help ease basin in and out of the pan.

4. Bake cake for 1¾ hours or until a skewer comes out clean when inserted in the centre. Remove from oven. Wrap cake in a thick clean towel and leave until completely cold; 24 hours.

5. To cook pudding, put a trivet or upturned saucer in a large heavy-based pan or stockpot; stand basin on top. Add enough boiling water to come halfway up the side of basin. Cover pan with a tight-fitting lid, bring to the boil and cook for 2 hours, replenishing with boiling water as pudding cooks. Remove from water and stand for 30 minutes before turning out, or leave to cool completely before storing.