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Sticky Cranberry Puddings

Recipe Submitted By: bakingmad

Pretty little puddings. Ideal for entertaining - prepare the cranberry mix the day before and chill until you make the puddings.

275 grams	Golden Granulated Sugar (Billington's) Topping
100 ml	Red Wine Topping
450 grams	Cranberries Topping
100 grams	Butter Puddings
100 grams	Unrefined Light Muscovado Sugar Puddings
2 grams	Free Range Eggs (Happy Eggs) Puddings, Beaten
175 grams	Self Raising Flour (Allinson Nature Friendly) Puddings
1	Lemon grated zest
2 tbsp	JUST MILK Puddings

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Put the golden granulated sugar and wine into a pan and heat slowly until the sugar has dissolved.
Bring to the boil and boil for 1 minute.
Add the cranberries and simmer gently for 1 hour until soft and the liquid is syrupy.
Divide half the cranberries between 6 greased individual pudding basins.
Cream the butter and sugar until soft and gradually beat in the eggs.
Fold in the flour with the lemon rind and gently stir in the milk.
Spoon into the basins, leaving room for the puddings to rise and bake for 20-25 minutes Gas4/180°C/350°F.
Leave for a few minutes before turning out.
Serve with the rest of the cranberry mixture and whipped cream.