Cranberry Sauce and Puddings

Choose a small ovenproof casserole dish with a well fitting lid.

Tip in the cranberries, orange zests, Cointreau or just orange juice if you don’t want to use alcohol.

Top with the sugar, stir, then pop the lid on and cook at 200 degrees Celsius (180 degrees fan assisted)  for 30 mins. Take from the oven, remove the lid, mash gently with a fork, cool and transfer to a serving bowl. If it’s not sweet enough for you add a little more sugar.

For the Puddings

Spoon 1-2 tbsp of cold cranberry sauce into the base of the prepared tins or ramekin dishes.

In a medium sized mixing bowl place all the ingredients – butter, sugar, eggs, flour plus orange zest and juice.  Mix together with a hand held whisk until you have a thick batter.

Divide between the six pudding dishes – I find an ice-cream scoop really useful to ensure an even measure in each one.

Pop the tins into the base of a large casserole then pour in boiling water (avoid your puddings) so that it comes about 1/3rd of the way up the tin or ramekin. No need to cover the puddings. Put the lid on the casserole pan.

Pop into the preheated oven and cook for 25 minutes.

Turn out of the tins and serve with custard.

These puddings can be frozen in their tins uncooked then oven steamed from frozen. Instead of 25 minutes – cook for 30 minutes.