Guinness Pudding with Irish Whiskey Sauce

1 cup sultanas
1 cup raisins
1 cup currants
1 teaspoon ground cinnamon
1 teaspoon baking powder
2 teaspoons grated orange rind
1/4 cup orange juice
1 cup Guinness
1/4 cup Irish whiskey
3 cups whole meal breadcrumbs
3 eggs, lightly beaten
1 cup plain flour

Sauce:
125g butter
1/2 cup Demerara sugar
1/2 golden syrup
2 tablespoons Irish whiskey
1 cup cream
Whipped cream or ice-cream to serve

Place currants, sultanas, raisins, orange rind and juice, Guinness and whiskey in a bowl, cover and leave to stand overnight.Grease a six-cup capacity pudding bowl (or two smaller ones will do) with melted butter.
Fold breadcrumbs through fruit mixture and leave to stand for 5 minutes. Stir in the eggs, then sifted flour, cinnamon and baking powder. Spoon into the prepared pudding bowl, cover the top with double grease proof paper, tying it firmly under the rim. Lower into a pot one third full of boiling water and steam for 2 hours. Do not let the water boil over the top and don't let it boil dry either! Leave to stand for 15 minutes before turning out of bowl.

To prepare Sauce:
Place butter, sugar and golden syrup in a heavy-based pan, stir until sugar dissolves, cook for 1 minute, then add whiskey. Stir through cream and remove from heat. Pour sauce over hot pudding and serve with whisked cream or ice-cream.
Serves : 15-20