Into a large bowl add all ingredients.Make sure to use the zest of the orange and also squeeze 1/2 of the orange into the mixture
Mix all ingredients with a wooden spoon or using your hands, until well combined togeather
Use a deep bowl that is heatproof ( 1.3 L deep bowl) apply butter using a brush generously. Add a circle of greaseproof paper on the bottom before adding the pudding mixture in.It is very important to apply butter to the bowl well, for the pudding to unmould Pour the pudding mixture into the heatproof bowl. Secure the top with a greaseproof paper, then tightly secure it with aluminium foil. using a piece of string tightly tie the string around the bowl. It is very important the pudding is secured well with foil, to prevent the water from going inside the pudding. ( watch the video on how to wrap the pudding)
Place a deep saucepan on medium fire, place the pudding bowl inside, carefully add water until it has just reached the pudding bowl, cover with a lid and steam for 4 - 4 1/2 hours. Make sure to check the water limit every hour.
Once fully cooked unmould the pudding, by placing a plate on the top and turning the pudding upside down. Lift the bowl and it should come out very easily.
If you like to flambe the pudding, check my article above on how to do that. Serve it warm with cold custard or even vanilla ice cream.
If you like to make it prior and reheat on the day, check my reheating instruction on the article above.