Melt the butter and golden syrup in a pan. Add sherry and the zest and the juice of the orange and lemon.
Chop the dates, apricots, candied fruits and glace cherries. Stir the melted butter mixture into the chopped fruits and then add the sultanas and raisins. Mix thoroughly and leave overnight to macerate.
Beat the eggs. Mix the bicarbonate of soda, flour and four spice mix. sieve well. Add the eggs to the fruit mixture, then gradually add the flour mixture until well incorporated.
To line the moulds;
Bring a pot of water to the boil. Cut the tops off the oranges and scoop the flesh out.
Dip the hollow orange shells in boiling water for 40 seconds, remove and allow to cool. Fill with the cake batter, cover in tinfoil and steam for at least 40 minutes.
Check the puddings with a skewer, if the skewer comes out clean then they are done. Allow to cool slightly then brush some lightly warmed golden syrup over the top to create a glaze.
«You can reheat the puddings in a steamer before glazing with golden syrup and serving with vanilla ice cream. Do not glaze until you are ready to serve.»