Method

• 1.
  Preheat the oven to 190°C. Grease eight 1-cup (250ml) dariole moulds or ramekins.
• 2.
  Place the cranberries, port and extra sugar in a pan over low heat and stir until sugar dissolves. Cook, stirring occasionally, for a further 12 minutes or until jammy. Divide the cranberry mixture among moulds.
• 3.
  Using an electric mixer, cream the butter and remaining 200g sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, baking powder and spices, alternating with milk. Spoon mixture among moulds and cover with circles of buttered baking paper. Fold a single pleat into 8 pieces of foil, then use to cover puddings tightly. Place in a roasting pan and fill the pan with enough boiling water to come halfway up the sides of the moulds. Bake for 40 minutes.

• 4.
  Remove moulds from roasting pan and stand for 5 minutes before turning out.
• 5.
  Meanwhile, for the brandy cream, combine ingredients in a saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves and sauce is heated through. Serve with puddings.