Put the suet, flour, breadcrumbs, spices and sugar into a large bowl and mix together.
Gradually mix in all the fruit, peel, nuts, chopped apple, orange and lemon peel.
In a different bowl beat up the eggs and mix in the 150 ml liquid that you've chosen.
Pour this over the dry ingredients and mix everything together.
You may need some more liquid to make a good dropping consistency.
Cover the bowl with a cloth and leave it overnight for the flavours to permeate through the mixture.
Grease 4 pudding basins and pack the mixture in right to the top.
Cover each basing with greaseproof paper, with a pudding-cloth on top. Fasten in place with string.
Steam the puddings for 8 hours, topping up with more water when necessary.
When cooked, remove the paper and cloth and leave to cool. Cover with fresh paper and cloth and store in a cool dry place until needed. These puddings will last for many months.
When needed, steam for a further hour or so before serving.