1 large Bramley apple (about 125g), peeled and finely chopped
250ml Guinness Extra stout
zest 1 orange
zest 1 lemon
100g cold butter, plus extra for the basin
100g dark muscovado sugar, plus 2 tbsp
100g fresh white breadcrumbs
50g self-raising flour
½tsp ground cloves
½tsp ground cinnamon
½tsp ground ginger
2 eggs, beaten
Mix the dried fruit and apple, then add the Guinness, orange and lemon zests and stir. Cover and leave overnight to soak. Butter a 1.25 litre/2 pint pudding basin, then spoon in 2 tbsp dark muscovado sugar. Turn the bowl at an angle, jiggling the sugar around as you go to coat the inside of the bowl.
Mix the remaining dry ingredients in a large bowl. Grate the butter, then add to the bowl along with the eggs and fruit, and stir well. Spoon into the basin and level the top.
Take a sheet of foil about 30cm long, cover with a same-size sheet of greaseproof paper and butter the paper. Fold a 3cm pleat in the
Sit the pudding on a heatproof saucer in a saucepan, then pour in just-boiled water to come halfway up basin. Cover and steam for 6 hrs, topping up water occasionally. Re-cover with fresh paper and foil and store in a cool place. To reheat, steam for 1 hr or microwave, without foil, for 10 mins on Medium.