1. Generously grease the inside of a 1.2 litre pudding basin. Pour the golden syrup into base & arrange the orange slices on the base & sides.

2. Place the butter & sugar in an electric mixer and beat until light & fluffy. Gradually add the beaten egg to the butter and sugar ion.

3. Sift the flour &spice into bowl & fold in breadcrumbs, chopped fruit, orange & lemon zest & juice. Spoon into prepared pudding basin.

4. Cut out a large circles of buttered baking paper and foil (approximately 30cm/12 inches wide). Place one on top of the other and create a 2.5cm/1 inch pleat down the middle.

5. With the foil uppermost and buttered baking paper underneath, place on top of the pudding basin. Tie the foil and baking paper tightly around the bowl using a long piece of string. Trim away any excess paper and foil, leaving about 5cm/2 inches of foil and paper around the sides of the bowl. Tie a piece of string over the top to act as a handle.

6. Place a small heatproof plate upside down in the bottom of a large saucepan and put the pudding basin on top. Pour in enough boiling water so that it comes halfway up the basin.

7.  Cover and steam for 2 hours over a medium heat, topping up with more boiling water as necessary Turn out onto a plate, drizzle with the extra syrup and serve with cream or ice-cream. The pudding will keep for up to 5 days in the fridge.