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DIRECTIONS

In a ceramic bowl, combine the raisins, prunes, currants, sultanas or golden raisins, and Guinness and allow to steep, covered, overnight. (You could do this as part of your Yule Eve ritual. Then, as you sit in your Power Place in the gathering darkness, you can think of these fruits resting quietly in the dark so that they can be a part of your festive Yule celebration when the light returns.)
The next morning, after you greet the newly risen sun, place this Guinness-fruit mixture in a large bowl and combine with the flour, brown sugar, candied citrus peels, chopped almonds, nutmeg, cinnamon, and allspice.
In a smaller bowl, combine the bread crumbs, butter or shortening, eggs, and salt. Add this egg mixture to the ingredients in the large bowl and mix well.
Generously butter a 1-1/2-quart pudding mold or a heat-proof bowl. Spoon batter into mold and cover with lid or buttered aluminum foil tied onto bowl with string.
Place a rack in a deep soup pot with enough hot water to come halfway up the sides of your mold when set on the rack. Steam pudding for around 2 to 2-1/2 hours, allow to cool until just warm, and unmold.