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1
Combine chopped raisins, sultanas, currants and mixed peel in a colander or large sieve.
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2
Wash thoroughly under cold running water and drain well.
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3
Repeat process until the water draining off the fruits is completely clean- this ensures a crystal clear jelly.
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4
Place combined washed fruit, sugar and water in a saucepan and stir over a low heat until the sugar is dissolved.
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5
Increase heat to medium and simmer, uncovered, for 10 minutes.
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6
Place a sieve over a mixing bowl and empty contents of the saucepan into the sieve.
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7
Reserve the liquid and place the fruit into another, large, mixing bowl.
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8
Now, line the sieve with 2 layers of muslin or any clean, thin material which will allow liquid to drain through- we use a clean, unused'Chux' towel.
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9
Place the sieve over the bowl with the fruit in it and pour the reserved liquid through the sieve into the bowl.
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10
Add the finely chopped glace cherries and apricots to the fruit mixture.
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11
Pour the extra water into a small saucepan.
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12
Sprinkle over gelatine, stir and allow to stand for 5 minutes.
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13
Place the saucepan over a low heat and stir constantly until the gelatine is dissolved.
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14
Add gelatine mixture to fruit mixture.
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15
Add almonds, sherry, brandy and lemon juice to fruit mixture and mix well.
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16
Now, take 1/3 cup liquid from the fruit mixture and pour HALF of it over the base of a metal pudding basin, reserving the other half.
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17
Refrigerate until partly set.
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18
When partly set, cut the extra cherries into quarters and arrange decoratively in the jelly in the bottom of the pudding basin.
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19
Pour over the remaining reserved liquid and refrigerate until set.
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20
When the jelly in the basin is set, add the rest of the fruit mixture.
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21
Cover tightly with aluminium foil and refrigerate overnight to set.
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22
This pudding will keep happily for up to 2 weeks in the refrigerator.
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23
To unmould, take a blunt knife and carefully work around the sides of the basin, breaking the airlock between the pudding and the mould.
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24
Place a serving plate on the top of the basin, then, holding the plate firmly, tip the basin upside down and remove it gently.
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25
If all the pudding is not eaten, I usually put it back into the pudding basin to store as the metal sides keep it nice and cold.
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26
Serve with cream, icecream or custard.
