Beat together butter and sugar in a pan.

Add curd and beat until incorporated.

Add all the dry fruits and candied peels and mix well.

Add orange juice and mix well.

Whisk together flour and baking soda, add it to the dry fruits mix and fold everything together.

Finally add the bread crumbs and mix until incorporated.

Prepare a 1 litre pudding pan. Apply butter, place a parchment paper at the bottom and apply some butter on it.

Transfer the batter into the pan.

Place another buttered parchment paper on top of the batter.

Now make a double fold in the centre of the foil.

Place it on top of the pan and cover the pan and let the foil overhang on the sides.

Use a cotton thread to secure the foil.

Trim out excess foil.

The centre fold is to prevent breaking of the foil when the pudding rises during cooking.

Place the pan on a small stand inside the steamer and cover.

The steaming will go on for six hours, so keep checking the water level and top it up if it goes down.

Once six hours cooking is done, remove the pan from the steamer and place on a wire rack.

Let it rest overnight.

The next day, cut off the thread, remove the foil and parchment.

Either dip the pan is hot water or use a hot air gun or hair dryer to heat the sides of the pan.

Gently flip the pan on a serving plate and remove the pan and the parchment.

Slice it up with a sharp knife and serve.