Cranberry steamed pudding

  • Preparation time: 15 minutes, plus cooling
  • Cooking time: 1 hour 40 minutes
  • Total time: 1 hour 55 minutes, plus cooling

Serves: 6


125g unsalted butter, plus extra for greasing
100g fresh cranberries
175g light brown muscovado (or soft) sugar
1 tsp ground ginger
½ tsp ground cinnamon
1 orange, zest and juice
2 eggs, lightly beaten
90g ground almonds
90g self-raising flour


1. Preheat the oven to 180˚C, gas mark 4; generously grease a 900ml pudding basin. Cut a square of baking parchment and another of foil, both about 15cm wider than the basin. Place the foil on top of the baking parchment and fold a pleat across the middle.

2. Gently heat the cranberries in a pan with 25g sugar for 5-8 minutes, until they split. Cool, then put in the basin. Cream together the butter, spices, orange zest and remaining 150g sugar. Beat in the eggs, a little at a time, then fold in the almonds and flour until smooth. Quickly mix in 1 tbsp orange juice.

3. Spoon the mixture over the cranberries. Cover with the pleated parchment and foil, foil-side up, and tie in place with string under the rim. Put the basin on top of a small, upturned plate in a casserole dish, and pour in enough boiling water to come about halfway up the sides. Bake for 1 hour 30 minutes.

4. Carefully lift from the casserole, remove the foil and paper. Spike the top of the pudding with a skewer and pour over the remaining orange juice. Run a knife around the pud, turn out and serve with cream or custard, if liked.