Chop candied peel very fine.
In large bowl, combine peel, suet, nuts, raisins, currants, spices, salt, sugar, preserves, bread crumbs.
In medium bowl, beat eggs until very thick.
Beat in milk.
To fruit-spice mixture, add beaten egg mixture with rum and sherry.
Stir with large spoon to mix well.
Turn batter into a well-greased 1-1/2-quart pudding mold with tight-fitting cover.
Cover mold, and place on trivet in large kettle.
Pour in enough boiling water to come halfway up side of mold.
Cover kettle.
Steam pudding 5 hours.
(Water in kettle should boil gently; add more water as needed.) Remove mold to wire rack; uncover; let cool completely in mold.
Invert on wire rack; lift off mold.
To store: Wrap pudding in plastic film, then in foil.
Store in refrigerator several weeks.
To serve: Return pudding to mold; cover, and steam, as directed above, 50 minutes, or until thoroughly hot.
Serve at once with Pudding Sauce.
Makes 10 to 12 servings.