The day before you make the pudding, if time allows, put the sultanas, raisins, currants, in a large mixing bowl. Drizzle with some whiskey and stir into the fruit. Cover and leave to soak overnight.
The next day, add in the flour, breadcrumbs, sugar, almonds, cherries, and mixed peel and spices to the soaked fruit and mix well to combine.
Add lemon zest and juice orange zest, melted butter, and eggs and mix well.
Place in a well-greased 2lb pudding bowl. Cover with two well-greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top.
Place the pudding bowl into a large saucepan half filled with water. Bring the water to a boil and then reduce to a very gentle simmer. Simmer for 4-6 hours, making sure that the water does not boil off. Top up with some additional water if required.
After the cooking time has elapsed remove the pudding from the water and remove the lid and greaseproof paper and allow the pudding to cool down completely.
When cold, re-cover as before with fresh paper and store till needed.
On Christmas morning, you can reheat the pudding either in the microwave or you can steam in a large saucepan of water (as per the cooking method) for a further hour until thoroughly heated through.
Serve warm with some delicious whiskey butter.
In a large bowl, using an electric hand whisk mix together the butter until light and creamy. Add the icing sugar and beat until fully incorporated. Add the whiskey, a little at a time to prevent curdling. If the mixture curdles, add a little extra icing sugar.