Grease a two-litre metal or ceramic Bundt cakepan. Mix the brown sugar, butter, syrup and cream in a saucepan. Simmer for five minutes, stirring constantly. Pour three-quarters of the mixture into the Bundt pan. Set the remaining mixture aside.
Sponge Beat the butter, castor sugar and lemon zest together until creamy. Beat in the eggs one at a time. Stir in the vanilla essence and a little of the cranberry juice.
Fold in the sifted flour and baking powder, along with the remaining cranberry juice and chopped cranberries. Add a pinch of salt. Spoon into the Bundt pan on top of the sauce. Cover the pan with aluminium foil and secure with a piece of string. Place into a large, heavy-based saucepan and half-fill the saucepan with boiling water. Cover with a tight-fitting lid and simmer gently for 75 minutes.
Remove from the saucepan. Take off the foil. Invert onto a serving plate. Warm the reserved sauce and pour over the pudding. Serve with whipped cream or ice cream.
Check every now and then to see if it is necessary to add more water to the saucepan.
Image and text: Ideas
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