Ingredients
For the Pudding:
25g/1oz white breadcrumbs
25g/1oz self-raising flour
50g/2oz shredded suet
100g/4oz raisins
pinch salt
¼ nutmeg, grated
¼tsp ground ginger
pinch ground mace
grated zest of 1 orange
2 eggs
2 tbsp calvados
25g/1oz butter
2 tbsp golden granulated sugar

For the Sauce:
grated zest of 1 orange
150ml/5fl oz water
55g/2oz caster sugar
25g/1oz unsalted butter
1 tsp plain flour
150ml/5fl oz ruby port
½ nutmeg, grated

Method
1. You will need 2 x 150ml/¼pint pudding basins, preferably with lids, well buttered.
2. In a large bowl, mix together the breadcrumbs, flour and suet. Add the raisins and when well mixed, add the salt, nutmeg, ginger, mace and orange zest. Again, mix thoroughly.
3. In a small basin beat the eggs and add the calvados. Mix again.
4. Add the egg mixture to the suet mixture and mix very thoroughly to amalgamate the ingredients.
5. Prepare the pudding basins by buttering well. Put 1 tbsp of golden granulated sugar in the bottom and swirl it around the sides of the basin until well covered. Pack the mixture into the basin, leaving about ½cm/¼in at the top for the pudding to rise. If you are using pudding basins with lids, butter them and pop them on the basin. Otherwise, cover the basin with buttered, pleated greaseproof paper and tie firmly under the rim of the basin.
6. Steam for 1 hour.
7. For the port wine sauce: gently boil the orange zest, water and sugar in a thick-bottomed saucepan for 15 minutes.
8. Meanwhile, mix the butter with the flour and set aside until the end of the cooking time.
9. Add the port and nutmeg to the pan and simmer gently for 10 minutes.
10. Just before serving, whisk in the flour and butter and mix to thicken the sauce.