Butter 4 x 150ml ramekins. Divide half the sugar between the ramekins and swirl around the insides to coat them, then tip out the excess sugar. Combine the flour, suet, half of the sugar, the nutmeg (grated), salt and breadcrumbs in a large mixing bowl. Add the raisins and glacé cherries and mix well again.
Add the beaten egg to the dry ingredients and mix well until incorporated. Spoon into the buttered ramekins and cover the tops with a double layer of clingfilm. Steam the puddings for one hour. Meanwhile, prepare the sauce by placing the sugar and frozen fruit in saucepan.
Heat over a medium heat until soft, then remove from the heat and mash well. Press through a sieve and collect the sauce underneath. If it is too thick, water it down with a bit of water. Remove the puddings once they are cooked and leave to cool for 5 minutes at room temperature. Turn out the puddings onto serving plates. Reheat the sauce if necessary and spoon around the puddings.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.