- 1 medium orange
- 800g castor sugar
- 1 cinnamon stick
- 150g raisins
- 150g sultanas
- 150g dried apricots
- 175ml Cointreau
- butter, to grease
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 150g dark muscovado sugar
- 100g self-raising flour
- 75g fresh white breadcrumbs
- 2 large eggs, beaten
- 100g vegetarian suet
- finely grated zest of 2 oranges
- To make the candied orange, pierce the orange several times with a cocktail stick or skewer. Put orange in a small pot and cover with cold water. Bring to the boil, then simmer for 2 hours (topping up water when necessary to keep the water topped up).
- Remove orange from pot; discard cooking water. Measure 800ml water into the empty pot, add castor sugar and cinnamon stick, and heat gently, stirring frequently, until sugar dissolves. Bring to the boil, add the orange, then cover with a lid and simmer for 1 hour. Remove lid and simmer gently for a further 30 minutes. Turn off heat, cover and let orange cool in the pot overnight.
- Meanwhile, mix dried fruit and Cointreau in a large non-metallic bowl. Cover and leave to soak overnight at room temperature.
- Lightly grease a 1,1 litre pudding basin and line base with a disc of baking paper. Put a 35,5cm square of foil on top of a square of baking paper of the same size. Fold a 4cm pleat across the centre and set aside.
- Add remaining ingredients to the soaked fruit as well as 2 tbsp syrup from the orange pan, stirring well. Spoon one third of the mixture into the prepared basin, pushing down to pack the mixture. Sit the orange in the centre of the pudding. Pack the rest of the pudding mixture around and on top of the orange, making sure it is well covered.
- Put the pleated foil and baking-paper square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over again and tie to make a handle.
- To cook, put a heatproof saucer in the base of a large, deep pot (which has a tight-fitting lid). Lower in the prepared pudding and pour in enough water (trying not to get any on top of the pudding) to come halfway up sides of basin. Cover pan with the lid, bring to a boil, then turn down the heat and simmer gently for 4 ½ hours, topping up the water as necessary.
- If serving immediately, carefully lift pudding out of pot by the handle and leave to stand for a few minutes. Remove lid, invert pudding on to a lipped plate, peel off baking-paper disc and serve.
- If making ahead, leave pudding to cool completely (out of pot). When cool, wrap the basin, still with its foil lid, tightly in clingfilm and then another layer of foil. Store in the fridge for up to 6 weeks.
- EACH SERVING: 2 160kJ, 6g protein, 13g total fat (6g saturated), 63g sugars, 8g carbohydrate, 4g fibre.
Each Serving: A candied whole orange as a surprise centre gives this year’s pudding real wow factor. Use any leftover orange sugar syrup in festive cocktails or hot chocolate.