Ingredients

• 150g/5oz self-raising flour
• pinch baking powder
• 150g/5oz butter
• softened
• plus extra for greasing
• 150g/5oz soft light brown sugar
• 1 tbsp golden syrup
• 3 free-range eggs
• 1 tbsp dried cranberries
• 1 orange
• peeled and sliced into rounds
• 100g/3½oz caster sugar
• 175ml/6fl oz water
• 1 tbsp orange marmalade
• 1 tbsp cranberry jelly from a jar
• 2 oranges
• juice only
• double cream
• whipped until stiff peaks form when the whisk is removed

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Sift the flour and baking powder together into a bowl.
• In a separate bowl
• beat the butter
• sugar and syrup together. Add the eggs
• one at a time
• beating to incorporate well before adding the next egg.
• Add the egg mixture to the bowl of flour and whisk well for two minutes
• or until pale and light.
• Add the dried cranberries and fold in gently.
• For the sauce
• place the sugar
• water
• marmalade
• cranberry jelly and orange juice into a saucepan and heat gently to dissolve the sugar and marmalade. Bring to the boil and simmer gently for 5-10 minutes to form a thick syrup.
• Grease four ramekins and place a disk of greaseproof paper
• cut to fit the ramekins
• in the base of each. Spoon a little of the sauce into each ramekin
• then sit a round of orange on top.
• Add the pudding mixture to almost fill the ramekins. Cover each ramekin with aluminium foil and transfer to a deep roasting tray. Half fill the tray with boiling water to create a bain-marie and transfer to the oven to bake for 20 minutes
• or until the puddings have set.
• To serve
• turn out the puddings onto plates and serve with a dollop of whipped cream.