For the sponge

    • 150g butter
    • 150g castor sugar
    • 3 eggs
    • 240g plain flour
    • 15g baking powder
    • Zest of 2clemons
    • 2 tablespoons milk

    For the topping

    • 400g cranberries
    • 300g castor sugar
    • 150g ruby port


      For the topping

      • Bring the sugar and 109ml of port to the boil and boil for 1 minute.
      • Add the cranberries and simmer for 1 hour on lowest setting.
      • Spoon half the cranberries into 4 pudding moulds of about 200ml volume.
      • Add the port to the remaining cranberries and reserve for pouring.

      For the pudding

      • Cream the butter and sugar together until a light straw colour. Beat the eggs together and beat into the butter mixture in a slow stream.
      • Sift in the flour and baking powder, folding carefully to avoid lumps.
      • Add the lemon zest and milk.
      • Spoon the mixture into the pudding basins on top of the cranberries.
      • Smooth the surface and cover with a round of greaseproof paper.
      • Cover with foul and fasten with string.
      • Place in a saucepan with one third water and steam for 45 minutes.
      • Allow to cool a little before use.
      • Turn out onto plates or dishes.