Ingredients
Method
1.Have butter and eggs at room temperature.
2.Preheat oven to 180°C (160°C fan forced). Grease six ½-cup (125ml) pudding bowls well.
3.Combine cranberries and sauce in medium saucepan, stir over low heat until sauce is melted. Simmer, uncovered, 3 minutes. Cool. Spoon 1 tablespoon of cranberry mixture into each pudding bowl. Reserve remaining cranberry mixture.
4.Beat butter, eggs, sugar, extract and rind in small bowl with electric mixer until light and fluffy (mixture will curdle at this stage, but will come together later). Transfer mixture to large bowl, stir in sifted flour, ground hazelnuts and juice, in two batches. Divide mixture into pudding bowls.
5.Place puddings in large baking dish, pour in enough boiling water to come halfway up sides of bowls. Lay a piece of baking paper, then a sheet of foil over the top of the dishes. Bake about 20 minutes.
6.Reheat reserved cranberry mixture in small saucepan with the water and extra sugar. Simmer about 5 minutes or until mixture is slightly thickened. Strain sauce, discard solids.
7.Remove puddings from baking dish, stand in bowls 5 minutes before turning onto serving plates. Drizzle with cranberry sauce, serve with pouring cream or custard.
