Instructions: Grease the basin and sprinkle a tablespoon of the raisins in the base.

Combine the remaining ingredients and mix well.

Spoon into the basin.

Cover and steam for 1 1/2 to 1 3/4 hours until firm to the touch and cooked through. Turn out and serve with sherry sauce To make the sauce pare the lemon rind in strips using a vegetable peeler.

Put into a pan with the sugar and 140 ml (1/4 pt) water.

Heat slowly to dissolve the sugar then boil for 10 minutes until syrupy.

Mix with the sherry.

Melt the butter in another pan stir in the flour followed by the sherry mixture.

Bring to the boil stirring constantly then simmer for 1 minute.

Strain and serve.

Serves 8

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