- 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
- 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.