1. Cream butter and sugar together until light and fluffy.
2. Add lightly beaten eggs and mix well.
3. Stir in sieved flour and mixed spice.
4. Next add raisins, sultanas, grated apple and ground almonds. Mix well.
5. Finally, add breadcrumbs and stout.
6. Stir well, cover and leave to stand overnight.
7. Lightly butter 6 teacups. Divide mixture between them and cover with greaseproof paper and wrap in tin foil. Steam as below.

To Steam in Oven:

• Preheat oven to 300°F/150°C/Gas 2. Put two long strips of tin foil crosswise on work top. Place a roasting tin on foil. Sit the cups into tin and fill with boiling water until halfway up the cups.
• Then quickly bring the foil around the tin to form a parcel, which should be airtight to prevent any steam escaping. Steam for 2 hours. There is no need to top up with water during cooking.
• Makes 6 mini puddings – Enjoy!