- 6 tbsp fine shred marmalade
- Zest and juice of 1 orange
- 125g fresh cranberries
- 125g plus 1 tbsp golden caster sugar
- 125g very soft unsalted butter plus extra for greasing
- 2 large eggs, beaten
- 125g self-raising flour, sifted
- 1 tbsp Grand Marnier
- 75g white chocolate, grated
Preheat the oven to 200C. Butter 6 x 200ml pudding moulds and put a round of greaseproof paper in each.
Put the marmalade and half the orange zest and juice into a small pan with the cranberries and 1 tbsp sugar. Bring to a gentle simmer and cook for 1 minute. Allow to cool a little and divide among the pudding moulds. Set aside.
Beat the butter and remaining sugar in a bowl until soft and creamy. Add the eggs a little at a time, beating well between each addition. Add a spoonful of the flour if the mixture looks like it might curdle.
Fold in flour, Grand Marnier, remaining orange zest and juice and the chocolate. Divide the mixture among the moulds, cover them tightly with a square of buttered foil and put in a deep roasting tin. Pour in enough boiling water to reach halfway up the sides then bake in the oven fpr 35-40 minutes.
Remove the foil carefully from the moulds. Upturn the puddings onto plates and serve with custard or thick cream.