Prepare the day before steaming:

1. Get your largest mixing bowl. Add suet, breadcrumbs, spices, and sugar. Mix everything well.

2. Slowly add all the dried fruit, peel, nuts, grated apple, and orange and lemon zest. 

3. In a smaller bowl, measure and mix the rum, barley wine, and stout. Add the eggs and beat well.

4. Pour the liquid mixture into the large bowl with the other ingredients. Mix everything thoroughly.

5. The mixture should be slightly runny and fall easily off a spoon. Add more stout if needed.

6. Cover the bowl and leave it overnight.

Next day:

1. Stir in the sifted flour until fully mixed.
2. Grease a large pudding basin lightly. Spoon the mixture into the basin.
3. Cover with a double layer of baking parchment and a sheet of foil. Tie securely with string. You can also tie a piece of string across the top to make a handle.

Steaming the pudding:

1. Place the pudding in a steamer over a saucepan filled with simmering water.
2. Steam for 8 hours. Keep an eye on the water and add more boiling water if needed, about halfway through.

After steaming:

1. Let the pudding cool completely.
2. Replace the parchment and foil with fresh ones and tie with string.
3. Store it in a cool, dark place (like under a bed in an unheated room).

For leftovers:

• Reheat wrapped in foil in the oven the next day.

For smaller puddings:

• For two smaller puddings (570ml each), steam for the same time (8 hours).
• For individual puddings (175ml each), steam for 3 hours, then re-steam for 1 hour before serving.

Serving suggestion:

• Serve with brandy butter sauce or custard.