Directions

Preparation time: 15 minutes 

Cook time: 30 minutes, plus cooling 

Food safety tips:

• Wash hands with soap and warm water for at least 20 seconds.   
• Clean all countertops and equipment used for food preparation.   
• Gently rinse all produce under cool running water. 
• Use separate equipment for handling raw food and cooked food. 
• Do not eat raw dough or batter as it may contain bacteria that could cause you to become sick. 

Preparation:

1. 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. 

2. Whisk the oil, sugar and orange zest by hand until smooth. Whisk in the eggs and egg white followed by the milk and vanilla. 

3. Sift in the flour, cream of tartar, and baking soda and stir until evenly combined. Stir in the cranberries. Divide the batter evenly between the ramekins. 

4. Pour boiling water into the roasting pan to reach halfway up the ramekins. Cover the pan with aluminum foil (or a lid, if available) and bake for about 30 minutes, until the tops of the puddings spring back when gently pressed.  

5. Using a tea towel or canning tongs, transfer the ramekins to a wire rack to cool for at least 20 minutes before serving. 

6. To serve, unmold the puddings from the ramekins by inverting them onto individual plates.  

Make Ahead Tip: You can refrigerate these cooled baked puddings in the ramekins, wrapped in plastic, for up to 3 days. Before serving, let them sit at room temperature for 1 hour, then reheat in a covered water bath for 20 minutes at 300°F (150°C), or in the microwave for 30 to 45 seconds.