Impress your guests this season with Miguel's Christmas classic pudding.
Put the dried fruit, bicarbonate of soda and boiling water in a medium heatproof bowl. Cover with cling film. Stand 15 minutes. Drain, discarding the liquid.
Meanwhile, for the decoration, brush the pudding basin with softened butter. Place the almonds and glace fruit in the base of a 2 litre non-stick metal pudding basin with lid.
Combine flour, sugar, baking powder, mixed spice, salt and suet in a large mixing bowl. Mix well, then make a well in the centre.
Add drained fruit, milk, sherry, golden syrup, juice and zest. Mix well. Spoon into pudding basin over glace fruit. Secure lid.
Place an upturned heatproof saucer in the base of a large saucepan (big enough to hold the pudding). Place the pudding basin on saucer in the pan. Add enough boiling water to the pan to come 3/4 up side of the basin. Bring to a simmer over medium heat. Cook covered, adding more boiling water as necessary, for 2 hours and 45 minutes or until a skewer inserted into centre comes out clean.
Set aside for 5 minutes before inverting onto a serving plate. Serve with double thick cream.