Apricot Christmas pudding

Spray one large mould or two smaller ones, with an overall capacity of about 2,5 litres, with non-stick spray.
Add the jelly powder to the boiling water, stirring well until dissolved. Cool and refrigerate until it just begins to set (it should resemble egg white).
Mix the dried fruitcake mix with the sherry and heat until the fruit is plump. Cool completely.
Whisk the evaporated milk until thick and creamy. Add the jelly a little at a time while beating continuously.
Stir the yoghurt into the dried fruitcake mix. Fold into the evaporated milk. Whip the cream until stiff and fold into the mixture. Turn into the prepared mould or into a large serving dish and chill until set.
Turn out onto a serving platter and decorate with apricot halves and holly leaves.
Serves 10-12.