Sieve the flour, salt and spices into a large mixing basin. Add the suet, breadcrumbs, grated lemon rind, brown sugar, blanched and chopped almonds, raisins, currants, sultanas and chopped mixed peel. Remove the stones from the soaked but uncooked prunes, chop finely and add to the mixture. Mix thoroughly and make a well in the centre.
Warm the treacle a little to make it thin and runny. Draw the pan off the heat and add the rum and the strained juice of the lemon. Beat the eggs well and stir into the treacle-rum mixture. Pour the liquid from the saucepan and the stout or milk into the centre of the dry ingredients. With a large spoon that will get to the bottom of the bowl, stir all the ingredients together until they are moist and very well mixed. Cover the basin with a cloth and leave until the next day. Stir up the mixture, and if it seems at all dry add a little milk. At this stage add any small charms wrapped neatly in greaseproof paper. Prepare one
When the puddings are cool, remove the damp paper and replace with a layer of fresh ungreased paper. Tie securely and store in a cool but airy place until required. Do not cover airtight or mould may develop.
On Christmas morning, re-cover with fresh buttered greaseproof paper and foil. Steam briskly for 2 hours. Remember that the second steaming always makes the pudding darker.