Directions

1. Grease and line the base of a 1 litre (1¾ pint) pudding basin. Put dates in a saucepan with half the orange zest. Pour in half the orange juice with 100ml (3½ fl oz) water. Bring to the boil, cover and simmer for 5 minutes until soft, pulpy, and the liquid is absorbed. Remove from heat, beat until smooth and leave to cool completely.
   
   Whisk 110g (4oz) butter with sugar, date mixture and eggs until creamy. Stir in dried fruit then sift in flour, cocoa and bicarbonate of soda and fold together.
   
   Spoon into the basin and smooth the top. Lay a round of baking parchment directly on top of the mixture, then cover with foil with a pleat in the centre. Secure with string. Stand the basin on a trivet in a large saucepan. Pour in water to come one-quarter of the way up the sides of the basin. Bring to the boil, cover and steam for about 2½ hours until firm and a skewer inserted into the centre comes out clean. Leave to stand for 10 minutes.
   
   For the sauce, break chocolate into a saucepan and add the remaining butter, orange zest and juice. Heat very gently until melted. Remove from heat and stir in cream. Serve with pudding and fresh orange segments.