Begin the day before you want to steam the pudding. Take your largest mixing bowl and start by adding the suet, breadcrumbs, spices and sugar.

mix thoroughly then add dried fruit, mixed peel, nuts, apple, both zests. Mix thoroughly again.

Next in a smaller bowl measure out rum, barley wine( or whatever you chose), and stout. add eggs and whisk.

Pour this over the other ingredients and mix very thoroughly.

cover bowl with cling film and leave over night.

Next day stir in sifted flour and mix thoroughly, put mixture tightly packed into the greased basin. Cover the basin with a double layer of parchment paper and a layer of foil, leaving room for the steam!

tie with string tightly and add another piece of string across to form a handle.

Steam in slow cooker for 8 hours on high ,with water coming half way up your pudding basin, keep an eye on water level.

Take pudding out after 8 hours and leave to cool completely.

When cold, remove the parchment, foil and string and replace them ready for using Christmas day.

Store in a dark cold room till needed.

Christmas day, steam for 2 hours on high in your slow cooker with water half way up the basin. Enjoy!!

This recipe has a lot of ingredients, it's by far the best I have ever eaten and I have had many!!!