Put all of the dry ingredients together and mix well. Zest and juice the lemon and orange and add to mixture. Then add the Guinness, brandy and treacle.
Add the eggs and cover with cling film and put the in the fridge for 2 days.
Grease a pudding dish and cut out a round piece of baking parchment paper for the tops and bottoms of the pudding. Give the pudding mixture a good stir, let everyone make a wish while stirring three times, then place the mixture in pudding bowl.
Put a piece of parchment on top of the pudding and wrap the top of the pudding with tinfoil. Place in a roasting tin and add enough boiling water to come half way up.
Cook for at 100°C for 8-9 hours, checking occasionally on the water level. Alternatively, steam the pudding on the hob for 8-9 hours.
Once cooked, unmould and when cool wrap in cling film.
This mixture does one four pint pudding mould or two 2 pint pudding mould or four one pint pudding moulds.
Rum Sauce Method
Put the sugar and water in a small saucepan.Bring to the boil, and then allow to boil until golden brown in colour.
Carefully pour the cream into over the sugar mix and turn off heat.
Allow to cool slightly for a few minutes. Then dice butter and stir into sauce until dissolved. Whisk in the rum to taste.