Orange and Cranberry Puddings

cook 30 mins
Tags: Quick eats
  • 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
  • 2 eggs
  • 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.
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