Mix thoroughly the suet, flour, breadcrumbs, spices, and sugar.
Mix in the fruit, mixed peel, nuts, chopped apple then the zest.
In a new bowl beat the eggs and add the stout and rum. Add to the dry ingredients, and stir VERY well ( it is best to use a very large bowl).
Cover the bowl and leave overnight.
Grease 2, 2 pint pudding basins and pack the mixture into them.
Cover with greasproof paper and pudding cloths, tied on with string.
Steam for 8 hours. Cool, and store in a dark, cool, dry cupboard.
To reheat for eating, steam for 2 hours
Cumberland Rum Butter
6 oz unsalted butter
6oz soft dark brown sugar
6 tablespoons dark rum
Blend butter and sugar, add rum slowly, and mix well.
Pack into moulds for serving and chill. Remove from 'fridge just before serving.