Combine first 6 ingredients in a large mixing bowl. Stir in raisins, currants, citron, and almonds; mix well.
Combine eggs, grape juice, and lemon juice. Add to dry mixture; stir in suet. Spoon mixture into a well-greased 2-quart pudding mold; cover tightly.
Place mold on rack in a large deep kettle with enough boiling water to come halfway up mold. Cover kettle; steam pudding 3 hours in boiling water, replacing water as needed. Unmold and serve hot with Sherried Hard Sauce. Refrigerate leftover pudding.