To prepare the fruit, place raisins, sultanas, currants and mixed peel in a large bowl with lemon juice, rind, Guinness and stir well. Cover with cling film and soak overnight, stir occasionally.

Use an electric mixer to cream butter and sugar together in a large bowl until light and fluffy. Gradually add the eggs. Mix well after each addition and add a handful of bread-crumbs to ensure the mixture doesn’t split.

In a separate bowl, sift flour, nutmeg, mixed spice, cinnamon, baking powder and salt.

Use a large metal spoon to fold the flour, spices and breadcrumbs into the butter mixture. Add grated apple and finally stir in the soaked fruit with any remaining liquid.

Spoon the mixture into a mould, cover with cling film or greaseproof paper and tie securely with string. Cover with foil, place in a hot steamer and steam for 2 – 3 hours until cooked.

For the salted caramel sauce:

Over a low heat, combine all the ingredients into a pan and stir until the sugar is fully dissolved.

Increase the heat, bring the mixture to a boil and let the sauce bubble for 2 – 3 minutes until golden.

Leave the sauce to cool for a 10 minutes before serving.