Place sultanas, raisins, currants, orange rind and juice, Guinness and whiskey in bowl, cover and leave overnight. Grease a medium size pudding steamer (approx. 6 cup plastic bowl) with melted butter.
Fold breadcrumbs through fruit mixture and leave to stand for 5 minutes. Stir in the eggs, and sift in flour, cinnamon and baking powder. Spoon into prepared pudding steamer, lower into boiling water and steam for 2 hours.
Leave to stand for 15 minutes before turning out of steamer. Pudding can be eaten hot or cold, but tastes delicious hot with whipped cream, and the pudding freezes extremly well! *
Sauce: Place butter, sugar and golden syrup in a heavy based pan, stir until the sugar has dissolved. Add whiskey and stir in the cream. Pour sauce over hot puding and serve with whipped cream or ice-cream.
Sultanas: A small yellow seedless raisin of a kind originally produced in Asia Minor. Currants: Tart black, white, or red (dried) berries. Demerara sugar: Brown sugar.
TIPS:
*) Steam again, before serving, for a better richer taste.
