155 g currants
50 g mixed peel
60 ml Pedro Ximinez sherry
150 g day-old bread
140 g semolina
1 tsp ground cinnamon
1 tsp mixed spice
220 g unsweetened apple sauce
100 g dark brown sugar
1 egg, plus 2 egg whites
250 ml low-fat milk
1.5 tbsp cornflour
55 g caster sugar
500 ml low-fat milk
2.5 tbsp Pedro Ximinez sherry
1 Combine the raisins, currants and mixed peel in a bowl. Add the sherry and mix well. Cover with clingfilm and set aside for eight hours.
2 Place the bread in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl and mix in the semolina, cinnamon and mixed spice.
3 Combine apple sauce, sugar, egg and egg whites in a separate bowl. Stir in the milk.
4 Add the egg mixture to the fruit mixture and mix well. Add the semolina mixture and stir until well combined.
5 Line the base and sides of a round cake tin with parchment paper. Spoon the pudding mixture into the pan and tap against a work surface to settle the mixture.
6 Cut a 30cm square piece of parchment paper and a 30cm square piece of foil. Place the paper on top of the foil and fold to make a wide pleat in the centre. Place this over the pan, foil-side up.
7 Tie a double piece of unwaxed string under the rim of the cake pan to secure. Make a handle by tying a double piece of string loosely over the top of the cake.
8 Place an upturned saucer into the base of a large saucepan. Use the handle to lower the cake pan into the saucepan until it is sitting on the saucer. Add enough boiling water to reach halfway up the side of the cake pan.
9 Place over a medium-high heat, cover with a tight-fitting lid, and boil for four hours, adding more boiling water when necessary.
10 Combine the cornflour and sugar in a saucepan and stir in the milk. Stir over a medium-high heat for 4-5 minutes or until the custard boils and thickens. Remove from the heat and stir in the sherry.
11 To serve, turn the pudding onto a wire rack and remove the paper. Cut into wedges and serve drizzled with custard.