Mike Reid served up his Mama’s Christmas Caribbean Rum and Raisin Pudding on James Martin’s Saturday Morning.

The ingredients are: 450g currants, 450g raisins, 113g mixed peel, 113g glace cherries, washed (optional), 397g dark soft brown sugar, 1 tsp mixed spice, 6 tbsp rum (more if desired), ½ pt sherry (more if desired), 450g softened margarine/butter, 10 eggs beaten, 450g self raising flour and 1 tsp vanilla essence.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.