1. Put dried fruit, Guinness, rum, orange zest and juice into a large non-metallic mixing bowl. Cover and leave to soak overnight at room temperature.
2. Lightly butter a 1 litre (1¾pint) pudding basin and line the base with a disc of baking parchment. Put a 35.5cm (14in) square of baking parchment on top of a square of foil of the same size, and butter the parchment. Fold a 4cm (11/2in) pleat across the centre and set aside.
3. Add vegetarian suet, sugar, golden syrup, flour to soaked fruit along with spices. Add beaten egg and breadcrumbs. Stir well until combined. Spoon mixture into prepared basin, pushing down well and levelling surface.
4. Put pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie tightly under the lip of the basin and loop over again and tie securely to make a handle. Cut off the excess foil and parchment, and fold to neaten.
5. To cook, put a heat-proof saucer in base of a large, deep pan. Lower in prepared pudding and pour in enough water to come half-way up sides of basin. Try not to get water on top of pudding. Cover with a tight-fitting lid, then bring water to boil, turn down the heat and simmer gently for 4½hr, topping up water as necessary. Carefully remove from pan using tongs. Cool completely.
6. When cool, wrap entire basin (still with foil lid) tightly in cling film and another layer of foil. Store in a cool, dark place for up to two months.
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