Plum pudding with Pedro Ximenez butter

350g raisins

350g sultanas

350g currants

350g brown sugar

350g white breadcrumbs

350g beef suet, finely chopped

110g candied peel, diced

2 Bramley cooking apples, coarsely grated 

110g almonds, chopped

rind of 1 lemon

3 pounded whole cloves or ¼ tsp

pinch of sea salt

6 eggs

62ml Jamaica Rum

Equipment:

pudding bowls — 2 pint or ¼ pint — Delph bowls give more protection than plastic

For the butter:

75g butter

75g icing sugar

2-6 tbsp Pedro Ximenez Sherry