ORANGE CHRISTMAS RECIPES

Steps:

• In a small bowl, beat cream cheese, orange marmalade and orange juice until blended; stir in pecans. Set aside., In a large bowl, combine baking mix, sugar and yeast. Stir in warm water to form a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Roll into an 11x8-in. rectangle. Spread cream cheese mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place in a greased 13x9-in. baking dish, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. , Preheat oven to 350°. Brush tops with melted butter. Bake until golden brown, 35-40 minutes. Cool slightly in pan on a wire rack. For glaze, stir together confectioners' sugar and marmalade; drizzle over warm rolls.

Steps:

• Mix the dried fruit, mixed peel, orange zest orange juice and Cointreau in a large non-metallic bowl. Cover and leave to soak overnight at room temperature.  Lightly grease a 900ml pudding basin and line base with a disc of baking parchment. Put a 35.5cm square of foil on top of a square of baking parchment the same size. Fold a 4cm pleat across the centre. Set aside.
  Add remaining ingredients to the soaked fruit; mix well. Spoon into prepared basin, pressing down to level. Put pleated foil and parchment square (foil-side up) on top of the basin and smooth down to cover. Using a long piece of string, tie securely under the lip of the basin and loop over top, then tie to make a handle.
  To cook, put a heatproof saucer in the base of a large, deep pan that has a tight-fitting lid. Lower in the prepared pudding and pour in enough water to come halfway up sides of basin, taking care not to get any on top of pudding. Cover pan with the lid, bring to the boil, then simmer gently for 41/2hr, checking the water level and topping up as necessary. Carefully remove pudding from the pan; cool completely. Wrap basin, still with its foil lid, in several layers of clingfilm, followed by a layer of foil. Store in a cool, dark place to mature for up to 2 months. To reheat, remove foil and clingfilm, as well as the lid. Re-cover as per instructions in steps 2 and 3. Following method in step 4, reheat for 2hr, or until piping hot in centre when pierced with skewer. Remove from pan and allow to sit for 5min. Carefully remove lid and invert on to a cake stand or serving plate. Peel off baking parchment and serve.