- Preheat the oven to 350 °F (180 °C). Grease six 5-oz (150 mL) ramekins and sprinkle them with a coating of granulated sugar, tapping out any excess. Place the ramekins in a roasting pan with sides higher than the ramekins.
- Beat the butter, sugar and orange zest by hand until smooth. Add the eggs one at a time, blending well after each addition, and then beat in the egg yolk, orange juice and vanilla.
- Sift in the flour, baking powder and salt and stir until evenly combined. Stir in the cranberries. Spoon the batter into the ramekins, spreading to level.
- Pour boiling water around the ramekins to reach halfway up the sides. Cover the pan with aluminum foil (or a lid, if you have it) and bake for about 30 minutes, until the tops of the puddings spring back when gently pressed.
- Using a tea towel or a jam jar lifter (used in canning), transfer the ramekins from the roasting pan to a wire rack. Let the puddings cool for at least 20 minutes before serving.
- To serve, unmold the puddings from the ramekins by inverting them onto individual plates.
You can store these cooled baked puddings in the ramekins, wrapped in plastic, in the fridge for up to 3 days. Before serving, let them sit at room temperature for an hour, then reheat in a covered water bath for 20 minutes at 300 °F (150 °C). (Alternatively, reheat the ramekins in the microwave for 30 to 45 seconds.)
Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018