Snowball pudding

A family food tradition at Christmas from my wife's side of the family, I was smitten with the first spoonful and was keen to keep this tradition going.  Far simpler than a standard Christmas pud and less heavy.

Ingredients

11 oz can mandarin oranges
2 oz sultanas
2 oz raisins
2 Tbsp sherry (Harvey's Bristol Cream)
3 oz glacé cherries
4 oz butter
4 oz icing sugar
2 oz ground almonds
8 trifle sponges
2 Tbsp milk
5 fl oz double cream

Method

Lightly butter a 1 pint pudding basin.
Drain mandarins.
Place sultanas and raisins in a small bowl and add the sherry.
Cut the cherries into quarters and chop the mandarins.
Cream the butter and icing sugar until light and fluffy.
Fold in ground almonds and cherries.
Crumble in the sponges and fold in the mandarins, sultanas, raisins and sherry.
Place this mixture into the buttered pudding bowl, pressing down firmly and levelling the top with the back of a spoon.
Cover with foil and chill in the fridge for up to 4 days.
Remove from the fridge and uncover.
Run a knife round the top and dip in warm water for 30 seconds before upending onto a serving plate.
Whip the cream and cover the pudding to look like a snowball.
Serve as is or decorate as you like.

Merry Christmas!