Soak the dried fruit and chopped dates in the Brandy the night before making the pudding
Grease a 2 pint / 1.2 litre pudding basin with some olive oil and cut a circle of parchment paper to line the bottom
Mix together the breadcrumbs, sugar, flour, cornflour, cocoa powder, baking powder, xanthan gum and spices together in a mixing bowl
Stir in the orange juice and orange zest, water, olive oil, Cointrea and orange extract
Fold in the soaked fruit and the chocolate chips
Pour the mixture into the pudding basin
Cut another circle of parchment paper to fit the top of the basin like a lid
Cover with foil, making sure it's scrunched tight around the top of the bowl
Put the pudding basin inside a large pot and pour hot water inside the pot so it comes halfway up the side of the basin
Cover the pot and start the water simmering. Leave the pudding in to steam for 3 & 1/2 hours
Remove the basin from the pot and set aside to cool, still covered, for 30 minutes
Turn out onto a plate if serving
Serve immediately with some warm custard, ice cream or chocolate sauce or let cool fully, wrap in clingfilm and keep in the fridge. The pudding will keep for at least 4 weeks chilled in the fridge. To reheat simply put back in the bowl, recover and resteam for 2 hours until warmed through
Merry Christmas!
