Ingredients (serves 8)

• 300g frozen cranberries
• 1/3 cup (80ml) port
• 200g caster sugar, plus 2 tbs extra
• 200g unsalted butter, softened
• 4 eggs
• 1 1/3 cups (200g) self-raising flour, sifted
• 1/2 tsp baking powder
• 2 tsp Fragrant Sweet Spices or 1/2 tsp each ground cinnamon, nutmeg and ginger
• 1/3 cup (80ml) milk

• Brandy cream

• 300ml thickened cream
• 1/4 firmly packed cup (55g) brown sugar
• 2 tbs brandy
• 1/2 tsp Fragrant Sweet Spices or 1/2 tsp cinnamon

Method

1. Preheat the oven to 190°C. Grease eight 1-cup (250ml) dariole moulds or ramekins.
2. Place the cranberries, port and extra sugar in a pan over low heat and stir until sugar dissolves. Cook, stirring occasionally, for a further 12 minutes or until jammy. Divide the cranberry mixture among moulds.
3. Using an electric mixer, cream the butter and remaining 200g sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, baking powder and spices, alternating with milk. Spoon mixture among moulds and cover with circles of buttered baking paper. Fold a single pleat into 8 pieces of foil, then use to cover puddings tightly. Place in a roasting pan and fill the pan with enough boiling water to come halfway up the sides of the moulds. Bake for 40 minutes.
4. Remove moulds from roasting pan and stand for 5 minutes before turning out.
5. Meanwhile: for the brandy cream, combine ingredients in a saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves and sauce is heated through. Serve with puddings.

Notes & tips

Fragrant sweet spices available from gourmet food shops.

Source