- 100g/3½oz butter, softened, plus extra for greasing
- 100g/3½oz self-raising flour
- 100g/3½oz caster sugar
- 85g/3oz cranberries
- ½ orange, juice only
- 2 free-range eggs
- 30g/1oz cranberries
- 1 orange, juice and zest only
- 1 tbsp honey
- double cream, to serve
- For the sponge, place all the sponge ingredients into a food processor and blend briefly until smooth.
- Pour the mixture into a greased 570ml/1 pint pudding basin. Cover with cling film and microwave on high for five minutes, or until well risen and springy to the touch.
- For the cranberry crown, place the cranberries, orange juice and zest and honey into a small pan and simmer for five minutes.
- To serve, turn the sponge out onto a plate. Pour over the cranberries and serve with double cream.