Christmas Pud

12oz/350g sultanas

4oz/120g glace cherries, halved

10z/300g ground almonds

4oz/120g plain flour

1/2 tsp salt

1/2 tsp grated nutmeg

1/2 tsp ground ginger

1 1/2 tsp mixed spice

8oz/230g dark brown molasses sugar

4oz/120gsoft, fresh wholemeal breadcrumbs

8oz/230g vegetable suet

grated zest and juice of 1 lemon

1 tbsp black treacle

4 floz/125ml/half a cup soya milk

sherry

soak the sultanas in plenty sherry

Grease a 2 pint pudding basin. Put the soaked fruit, cherries and ground almonds into a large bowl. Add the flour, salt, spices, sugar, breadcrumbs, suet, lemon zest and juice, treacle, soya milk and 4 tbsp sherry. Mix well to make a soft mixture. Spoon into the basin, cover with two layers of greased foil and tie down. Steam for 4 hours. Cool. Cover with a circle of greaseproof paper and two layers of tinfoil. To reheat steam for three hours as before. (I have to say that when I make it I prick the pudding and feed some more sherry or brandy into it...) and don't forget that after it is reheated pour MORE brandy over it and set it on fire.