Beat butter/margarine and sugar together, add the eggs and mix well.
Stir in the flour and cinnamon, next add the fruit and cherries. Mix well.
Finally, add the breadcrumbs and stout, stir well.
Cover and allow to stand overnight.
Next day, transfer to a greased 1 litre / 2 pint pudding bowl.
Steam for about 6 hours.
To steam pudding in oven
Preheat oven to 150°C / 300°F / Gas 2.
Put two long strips of tin foil crosswise on work top. Place roasting tin on foil.
Sit pudding bowl into the tin and fill with boiling water to within 1" of the top of tin. Quickly bring the foil around to form a parcel, which should be airtight to prevent any of the steam escaping.
Steam for 6 hours.
Recipe Notes:
There is no need to top up with water during cooking.
