Upside-down cranberry and pecan puddings with orange créme anglaise

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. For the topping, mix the butter and sugar together and spread the mixture over the base of 2 x 250ml metal pudding basins. Arrange the pecans and cranberries on top.
2. To make the sponge, cream the butter and sugar until pale and fluffy, then beat in the orange zest. Gradually beat in the egg, adding a small spoonful of flour with the last addition. Sift over the remaining flour and baking powder, and gently fold into the mixture along with the ground almonds.
3. Divide the sponge mixture between basins, put in the oven and bake for 25 minutes or until a skewer pushed into the centre of the pudding comes out clean.
4. While the puddings are baking, make the crème anglaise. Bring the milk and cream to the boil in a small, non-stick pan. Briefly whisk the egg yolks and sugar together in a bowl, then whisk in the cornflour and orange zest.
5. Whisk the hot creamy milk into the yolk and sugar mixture, then return it to the pan and stir over a medium-low heat for a few minutes until the mixture thickens enough to coat the back of the wooden spoon. Do not let the mixture boil. Pour the custard into a jug.
6. Run a knife around each pudding and turn out onto serving plates. Serve with the hot crème anglaise.