Ingredients
Orange Christmas pudding
Honey and citrus sauce
Method
Orange Christmas pudding
1.Mix all the ingredients well, except the orange rounds.
2.Grease a 1-litre pudding basin well with butter and line with the orange rounds. They will stick to the sides. Scrape the pudding mixture into the basin, cover with 2 layers of baking paper and 1 layer of tinfoil, then tie securely. The best tie you can use is a strip of pantyhose (believe me).
3.In a large pot with two or three teaspoons on the bottom, fill with enough water to come two-thirds up the sides of the basin. Boil for 5 hours, making sure you top up the pot with more boiling water when needed.
4.Cool and store in the fridge until Christmas Day. Reheat by repeating Step 3 but cooking for just 1½ hours, by which time it ought to be heated through.
5.Serve with warm honey and citrus sauce (see below), whipped cream and brandy butter.
Honey and citrus sauce
6.Place all the ingredients in a saucepan and gently simmer for up to 30 minutes or until thickened.
7.Let cool and blend until smooth.
8.Store in an airtight container for up to a week.