In a large bowl, mix well the flour, breadcrumbs, suet, salt, sugar, and spices. Add the raisins, currants, apple, candied peel, almonds, and lemon rind. Beat the eggs, stout, and lemon juice together and pour over the mixture.
Pour the mixture into two buttered 6-inch glass bowls. Cover with wax paper and then with floured cloths, letting edges hang over the edge of the bowls. Secure with string. Put the bowls in a large pot and fill the pot with water three-quarters of the way up the sides of the bowls.
Cover the pot, bring the water to a boil, then turn down heat to low and steam the puddings for 6 hours. Because of evaporation, you will need to keep adding hot water from time to time.
When cooked, remove the puddings from the pot and change the wet cloths for dry ones. Allow them to cool completely and then store the puddings in a cool place, or in the refrigerator.
*Ideally the puddings should be made three months before they are eaten, so that the flavors will fully mature. *
When it comes to eating time, steam the puddings again, in the same way, for 2 hours. Serve them steaming hot, flambéed (using Irish whiskey), and with Brandy Butter on the side. (see below)
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Brandy Butter
1/2 cup (1 stick) unsalted butter
1 cup confectioneries sugar
1 jigger brandy
Cream the butter in a small bowl.
Beat in the sugar well.
Add the brandy, gradually.
Refrigerate for a few minutes before serving.
Makes about 1 1/2 cups
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