Method

1. The day before, mix the suet, flour, breadcrumbs, spices and sugar in a bowl. Mix through the dried fruit, mixed peel, almonds, apple and the zests. 
2. Mix in the Guinness and eggs, cover and leave over night for the flavours to develop.
3. The next day, mix the mixture thoroughly allowing everyone at home to make a wish as they stir, and add the coin.  Pour the mixture into the greased basin and cover with greaseproof paper and a sheet of foil. Secure tightly with some string (you will need another set of hands to get the knot really tight), and tie a piece of string from one side to the other to make a handle.
4. Bring a large saucepan of water to the boil and place an old saucer in the bottom to act as a trivet, reduce to a simmer and place the pudding on top and the lid on the pan. Simmer for 8 hours topping up the water as required from a boiling kettle. 
5. When steamed, leave to cool in the pan overnight. Replace the greaseproof paper and foil. Leave in a cool and dark place (some suggest under the bed!) until Christmas Day.

To re-heat

1. Re-steam the pudding for only 2 hours.
2. Turn out onto a plate, pour the alcohol on top, bring to the table and set alight. Serve with brandy cream.