90g/3oz white breadcrumbs
45g/1½oz plain flour
125g/4oz demerara sugar
125g/4oz prepared suet
60g/2oz sliced almonds
30g/1oz chopped cherries
½ lemon, rind and juice
¼ tsp nutmeg
½ to 1 tsp mixed spice
pinch of bicarbonate of soda
Mix all dry ingredients together in a bowl.
Add lemon rind, juice and eggs and mix well.
Place in a well-greased 1½ pint/850ml bowl.
Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle
Steam for six hours, remove paper.
If there is any fat lying on top of the pudding leave it, as it will be absorbed.
When cold, re-cover as before with fresh paper and store till needed
On Christmas morning steam for three hours.
Serve with brandy sauce or rum butter.
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James is joined by chefs Gennaro Contaldo, Antonio Carluccio and Giancarlo Caldesi.
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