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.
This recipe first appeared in the Harvest section of Waitrose Food, November 2016 issue. Download the Waitose Food app for the full issue
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