Sophie Grigson'S Steamed Chocolate And Cranberry Pudding

1. 1

   Put the cranberries, the finely chopped orange zests and juice, and half the sugar in a large bowl and cover tightly with cling film. Cook in a microwave on high for 6 minutes, stirring once.

2. 2

   Meanwhile, chop up the chocolate. Mix it into the cranberry sauce and stir until melted. If necessary, return to the microwave and cook on high for one minute, stirring once. Cool until tepid but still runny. Butter a 2 1/2 pint pudding basin. Cream the butter and the rest of the sugar until soft and fluffy. Beat in the eggs. Then add the flour, one spoonful at a time, alternating with the rest of the cranberry mixture. Pour into the prepared basin.

3. 3

   Cover with cling film and cook on high for 6 1/2 to 7 minutes until set. Stand for 5 minutes. Run a knife around the edge, and turn out on to a serving dish. Serve with plenty of single cream.

* Per serving · 4 servings · Values may vary.

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