Cranberry Ginger Pudding

• 5 ounces butter
• 5 ounces caster sugar
• 3 eggs
• 8 ounces self raising flour
• 2 ounces preserved gingerroot, finely chopped
• 1 orange, juice and zest of
• 1 teaspoon ground ginger
• 6 ounces fresh cranberries
• 3 ounces dried cranberries

1. Heat the oven to 350F.
2. Line a 9inch tin with baking parchment.
3. Cream together the butter, sugar and beat in the eggs one by one.
4. Fold in the flour and the ground ginger.
5. Stir in the chopped stem ginger, the orange zest and juice, the fresh and dried cranberries.
6. Turn into the tin and bake for 35-50 minutes until an inserted skewer comes out clean.
7. Serve hot or cold (or make in advance and reheat).

butter, sugar, eggs, flour, preserved gingerroot, orange, ground ginger, cranberries, cranberries

Taken from www.food.com/recipe/cranberry-ginger-pudding-108280 (may not work)