• Butter a 2 pint/1.4 litre pudding basin and put a circle of baking paper in the base of the basin.
• Cut 2 of the oranges into round slices (don't use the ends), put them in a pan and cover with cold water, bring to the boil and boil for 3 minutes to blanch them. Drain on kitchen paper. Arrange in the base and around the sides of the pudding basin.
• In a bowl, mix the cocoa and sugar with a little milk until smooth, then add the rest of the milk..
• Zest the third orange and stir into the mixture with the orange essence, breadcrumbs, melted butter and egg yolk.
• Sift the flour and bicarbonate of soda and fold into the batter.
• Pour the batter into the pudding basin.
• Make a lid for the pudding basin: lay out a piece of foil and top it with a piece of baking parchment, make a pleat in the middle and lay it over the pudding basin, pressing it over and around the rim.
• Take a piece of string and make a slip knot, place the loop over the pudding basin and tighten. Make a handle with the string so it is easy to lift into and out of the pot.
• Place the basin on an upturned saucer or trivet in a large pan half filled with water.
• Bring the water to the boil then simmer with the lid on for 1 1/2 hours, checking every 30 minutes to make sure it doesn't boil dry.
• Lift the basin from the pan and remove the foil lid.
• Run a knife carefully around the inside of the basin and turn the pudding out onto a plate.
• Serve the pudding with custard or cream and a spoonful of the orange sauce.

For the sauce

• Place the sugar and water in a pan, gently heat the water and sugar until the sugar is dissolved. Bring to the boil and boil for 5 minutes or until the liquid is reduced by half.
• Remove from the heat and add the orange segments, leave to cool for 5 minutes, add the brandy and chill the orange sauce.