To make the pudding mixture:

1. Prepare a 1-litre pudding basin: grease with Biona coconut oil and place a circle of greaseproof paper at the bottom.
2. Mix the flour, arrowroot powder, baking powder, xanthan gum, cocoa powder, sugar, breadcrumbs and spices together in a bowl.
3. Stir in the orange juice and zest, vegetable oil, water, Cointreau and orange extract.
4. Fold in the dried fruits and the chocolate.
5. Transfer to the pudding tin.

To steam the pudding:

1. Cut a large square of greaseproof paper and tin foil, placing the greaseproof paper on the bottom. Create a pleat by making a 1-inch fold in the centre of both layers.
2. Place on top of the pudding tin and fold the foil down the sides. Tie securely with a piece of string to secure, make sure this is tight to avoid water getting in.
3. Create a handle by tying another piece of string to one side of the tin (where you made the knot from the previous string) and tying it on the opposite side so you can easily lift the pudding out of the pot.
4. Place upturned saucer at the bottom of the pot and place the pudding on top. Fill the pot halfway up with hot water and bring to a simmer. Cover the pot with a lid and leave to steam for 3.5 hours.
5. After 3.5 hours, lift the pudding out of the pot and leave to cool for a few minutes, until the pudding starts to come away from the sides of the tin. Carefully, using a spatula knife, loosen the pudding from the sides and turn over onto a plate.
6. The pudding can be kept covered in the fridge for up to 6 weeks.
7. To serve, you can eat it as it is at room temperature, or re-steam it for 2 hours to serve warm. Add some melted chocolate sauce and a scoop of ice cream for Christmas dessert!