Place drained Edgell Chick Peas into a food processor and process until finely chopped. Remove to a mixing a bowl. Add brown sugar, yoghurt, half the orange rind, orange juice, beaten egg and extra egg white and mix well.
Stir in the dates, sifted self-raising flour and spice. Spoon mixture into 6 x ½ cup greased individual molds or cups. Cover with baking paper and secure with string or rubber bands.
Place puddings into a steamer, cover and steam for 20 minutes. Carefully remove from steamer, stand for 2 minutes before removing from moulds and placing onto serving plates. Decorate with orange wedges and thin shreds of rind; serve with Orange Brandy Custard (see tip).