Method
1
Grease a 1.2-litre pudding basin with butter.
2
Cut a circle of baking parchment to fit the basin base.
3
Press the parchment circle into the basin.
4
Beat the butter and brown sugar together until creamy.
5
Beat in the eggs one at a time.
6
Sift the flour, cocoa, baking powder, cinnamon, and salt into a large bowl.
7
Stir in the breadcrumbs.
8
Stir in the chopped chocolate, raisins, and dried cranberries.
9
Fold the dry mixture into the butter mixture.
10
Stir in the orange zest, orange juice, and milk.
11
Spoon the mixture into the prepared basin.
12
Level the surface with the back of a spoon.
13
Cover the basin with a sheet of baking parchment.
14
Cover the parchment with a sheet of foil.
15
Tie the covers securely under the basin rim with kitchen string.
16
Place a trivet in a deep pot.
17
Set the basin on the trivet.
18
Pour boiling water into the pot until it reaches halfway up the basin.
19
Cover the pot with a lid.
20
Steam gently for 4 hours.
21
Top up the pot with boiling water as needed.
22
Lift the basin from the pot and remove the foil and parchment.
23
Leave the pudding to rest for 10 minutes.
24
Turn the pudding onto a serving plate.
25
Dust the pudding with icing sugar.
26
Arrange the orange segments around the pudding.