Place the raisins, currants, sultanas, figs and 25g of chopped mixed peel in a large bowl with the cinnamon, mixed spice, nutmeg, stout, Amaretto, orange zest and juice. Mix well, then cover and leave overnight in a cool place for the flavours to mature.
Heat the butter with 25g of sugar in a pan until melted. Stir in the remaining 25g of peel, almonds, pecans and cherries, and arrange in the bottom of a greased 1.2 litre pudding basin.
Stir the suet, eggs, flour, breadcrumbs and remaining 225g of sugar into the bowl of soaked dried fruit and mix well. You can add a clean silver coin into the pudding mix at this point (optional). Tip into the pudding basin and pack down tightly.
Prepare a large steamer or alternatively place a trivet or inverted heatproof plate in a large lidded pan. Cut 2 x 70cm lengths of baking paper and a piece of extra-wide foil (turkey foil is ideal). Place the baking paper lengths on top of the foil, and place the pudding basin in the centre of the baking paper. Wrap the pudding, with the foil on the outside. Secure with kitchen string, making a loop for easy removal.
Place the pudding in the steamer or pan. Add boiling water, filling to halfway up the sides of the basin. Cover and steam for 6 hours, topping up the water regularly.
Remove the pudding from the steamer and discard the foil and baking paper. Allow to cool, then rewrap in new baking paper and foil, and store in a cool place for up to 2 months.
To reheat, steam for 2 hours.
Tip: If you do want to place a silver coin in the pudding, ensure you boil it first to clean it. Also check that when serving, everyone knows to look out for the coin!
For more information on Homemade with Fairtrade, go to: www.fairtrade.org.uk/homemade