100 g (3 1/2 oz) unsalted butter, softened, plus extra for greasing
grated rind of 1/2 small orange
100 g (3 1/2 oz) caster sugar
1 tablespoon golden syrup
125 g (4 oz) self-raising flour, sifted
75 g (3 oz) dried cranberries
whipped cream, to serve
3 tablespoons chunky orange marmalade
1 tablespoon cranberry jelly
2 tablespoons orange juice
To make the sauce, place all the ingredients in a saucepan and heat gently until the marmalade and cranberry jelly are dissolved. Bring to the boil, then reduce the heat and simmer gently for 5 minutes to form a thick syrup.
Meanwhile, grease 4 x 200 ml (7 fl oz) ramekins or metal pudding moulds and line the base with nonstick baking paper. Place on a baking sheet and spoon the sauce into the bottom of each.
Place the butter, orange rind, sugar and golden syrup in a large bowl and beat together with a hand-held electric whisk until light and fluffy. Beat in the eggs, one at a time, then gently fold in the flour and cranberries.
Spoon the pudding mixture into the dishes and place in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 20 minutes or until risen and set.
Turn out the puddings on to serving plates and serve with dollops of whipped cream.