Hidden Orange Christmas Pudding

A whole candied orange is a surprise centre with real wow factor. Use any leftover orange sugar syrup in festive cocktails or hot chocolate.

Hands-on time 30min, plus soaking and cooling. Cooking time about 8hr. Serves 8

FOR THE CANDIED ORANGE

1 medium orange 800g (1lb 12oz) caster sugar 1 cinnamon stick

FOR THE PUDDING

150g (5oz) raisins 150g (5oz) sultanas 150g (5oz) dried apricots, chopped 175ml (6fl oz) Cointreau Butter, to grease 2tsp mixed spice 1tsp ground cinnamon 150g (5oz) dark muscovado sugar 100g (3½oz) self-raising flour 75g (3oz) fresh white breadcrumbs 2 large eggs, beaten 100g (3½oz) vegetarian suet Finely grated zest 2 oranges

1 For the candied orange, pierce the fruit several times with a cocktail stick or skewer. Put orange in a small pan and cover with cold water. Bring to the boil, then simmer for 2hr (topping up water when necessary).

2 Remove orange from the pan. Discard cooking water. Measure 800ml (1⅓ pint) water into the empty pan, and add caster sugar and cinnamon stick. Heat gently, stirring frequently, until sugar dissolves. Bring to the boil, add the orange, then cover with a lid and simmer for 1hr, checking regularly. Remove lid and simmer for a further 30min. Turn off heat, cover and let orange cool in the pan overnight.

3 Meanwhile, mix dried fruit and Cointreau together in a large non-metallic bowl. Cover and leave to soak overnight at room temperature.

4 Lightly grease a 1.1 litre (2 pint) pudding basin and line base with a disc of baking parchment. Put a 35.5cm (14in) square of foil on top of a square of baking parchment the same size. Fold a 4cm (1½in) pleat across the centre and set aside.

5 Add remaining ingredients to the soaked fruit along with 2tbsp syrup from the orange pan, stirring well. Spoon a third of the mixture into the prepared basin, pushing down to pack it in. 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 the fruit is well covered.

6 Put the pleated foil and parchment 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. Loop string over again and tie to make a handle.

7 To cook, put a heatproof saucer in the base of a large, deep pan (with 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 4½hr, topping up the water as necessary.

8 If serving immediately, carefully lift pudding out of pan by the handle and leave to stand for a few minutes. Remove lid, invert pudding on to a lipped plate, peel off baking parchment disc and serve.

9 If making ahead, leave pudding to cool completely (out of pan). 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.

PER SERVING 516cals, 6g protein, 13g fat (6g saturates), 80g carbs (63g total sugars), 4g fibre

TO REHEAT YOUR PUDDING Remove the top layer of foil, clingfilm and the pleated lid. Re-cover top of the basin with a new pleated baking parchment and foil lid, as before. Following the instructions in step 7, reheat for 1½hr from fridge-cold. Leave to stand for a few minutes, then remove lid, invert pudding on to a lipped plate and peel off baking parchment disc. Serve.