Family and Kids

  • finely grated rind and juice of 1 orange
  • 150 g (5 oz) fresh or frozen cranberries
  • 100 g (3½ oz) caster sugar
  • 2 tablespoons raspberry jam
  • 100 g (3½ oz) butter, softened
  • 100 g (3½ oz) self-raising flour
  • 2 eggs
  • oil, for oiling
  • custard, to serve

Put the orange juice into a saucepan with the cranberries and 1 tablespoon of the sugar and cook over a moderate heat for 5 minutes until the cranberries are just softened. Use a slotted spoon to drain and spoon half the cranberries into 4 individual 200 ml (7 fl oz) metal pudding moulds.

Add the jam to the remaining cranberries and cook for 1 minute until melted. Set the sauce aside.

Put the remaining sugar, butter, flour, eggs and orange rind into a bowl or food processor and beat until smooth. Spoon the sponge mixture into the moulds and level the surface. Cover loosely with pieces of oiled foil.

Cook the puddings in the top of a steamer or in a preheated oven, 180°C (350°F), Gas Mark 4, for 20 minutes until well risen. Loosen the edges with a round-bladed knife and turn out on to plates. Top with the cranberry sauce and serve with custard.

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