Ingredients
Method
1.Grease a 1.25-litre (5-cup) pudding basin with melted butter. Line base with baking paper. Place fruit and sherry in a microwave-safe bowl. Microwave on High (100%) for 2 minutes. Set aside to cool.
2.Meanwhile, using an electric mixer, beat extra butter and sugar in a bowl until light and creamy. Add eggs, one by one, beating lightly after each addition.
3.Fold in fruit mixture, jam, almonds, sifted flour, baking powder, bicarbonate of soda, mixed spice and nutmeg. Spoon into prepared basin; level surface.
4.Cut a piece of baking paper and a piece of foil large enough to cover top of basin and extend over the side. Place foil on top of baking paper, then fold to make a pleat in the centre. Place over basin, foil-side up. Tie with kitchen string to secure.
5.Place an upside-down saucer in a large saucepan. Quarter-fill the pan with water. Bring to the boil over high heat. Gently place pudding in water, making sure water reaches about two-thirds up side of basin. Reduce heat to moderately high; cover.
6.Boil, replenishing with boiling water as required, for 3 hours 30 minutes or until a skewer inserted at centre comes out clean. Carefully remove pudding from water. Stand for 15 minutes before turning onto a serving plate. Serve with custard.
To reheat: Boil for 1 hour in a greased pudding basin. Check label to make sure the custard is gluten free.
Note
