Break the bread into small pieces. Add
the sultanas. Pour the sherry over and leave to soak for 30 minutes.
Beat with a fork to break up. Add the sugar, peel and lemon rind. Beat
the eggs and milk together and mix into the bread mixture. Turn into a
greased 1.2 liter/2 pt/5 cup pudding basin. Cover with a double
thickness of greased greaseproof (waxed) paper or foil, twisting and
folding under the rim to secure. Steam for 2 hours. Serve with Classic