(Serves 8-10)
« 250g raisins »
« 250g currants »
« 100g dried cherries »
« 200g fresh wholemeal breadcrumbs »
« 100g sugar »
« 50g ground almonds »
« 30g candied orange peel, very finely chopped »
« finely grated zest of 2 lemons »
« 1/2 tsp ground cinnamon »
« 1/2 nutmeg, grated »
« 1/4 tsp ground cloves »
« 3 large eggs »
« 150 ml sweet sherry or port »

• Put the dry ingredients into a bowl. Whisk together the eggs and the sherry or port, pour over the dry ingredients and combine thoroughly.
• Oil or butter a 1.2-litre pudding basin and place a disc of buttered greaseproof paper in the base. Give the mixture another stir and spoon it into the basin. Lay a circle of buttered greaseproof paper directly on top of the pudding, then cover the bowl with greaseproof paper and foil tied on tightly.
• Stand the pudding in a saucepan and pour in boiling water to come halfway up the sides of the basin. Bring the water back to the boil, reduce it to a simmer, cover and steam the pudding very gently for three hours (topping up the pan with boiling water).
• Allow the pudding to become cold before covering with fresh papers and storing in a cool place.On Christmas Day, steam it for two hours. Serve with chilled brandy butter (« 250g butter »« 250g caster sugar »« 1 tsp grated lemon zest » « 5 tbsp brandy »)