1. Beat the sugar and butter to a cream.
2. Add flour and breadcrumbs alternately with the beaten eggs.
3. Add all of the dry ingredients and stir in the stout, whiskey and orange juice.
4. Put the mixture into a well-greased 2 litre pudding bowl.
5. Cover with greaseproof paper and layer of tinfoil and tie down securely.
6. Sit bowl into a large pot of boiling water, cover with lid and steam for six hours. Top up with boiling water regularly.
7. Allow to cool in bowl overnight.