Plum pudding with Mrs Hanrahan's sauce

340g raisins

340g sultanas

340g currants

340g brown sugar

340g white breadcrumbs

340g suet, finely chopped

110g candied peel 

2 cooking apples, diced or grated

rind of 1 unwaxed lemon

2tsp cloves 

pinch of salt

6 eggs

62ml Jamaica rum

110g chopped almonds, chopped

For Mrs. Hanrahan’s Sauce:

110g (4oz) butter

200g (7oz) Barbados sugar (moist, soft, dark-brown sugar)

1 egg, preferably free-rang and organic

62ml (2 ½ fl oz) medium sherry

62ml (2 ½ fl oz) port

1.3 – 1.4 litres lightly whipped cream