raspberry and orange pudding

This is a light, delicate but cosy dessert. Served warm with a big dollop of cream, it's the perfect end to a meal in cold weather.

Serves 4

100g/31/2oz unsalted butter, softened, plus a little extra for buttering the moulds
100g/31/2oz caster sugar
1 vanilla pod, cut in half lengthwise, seeds scraped out
2 organic eggs
100g/31/2oz self-raising flour
Finely grated zest of a lemon and an orange
A small pinch of salt
16 plump raspberries
4tbsp golden syrup
Jersey cream to serve
4tbsp finely chopped candied orange to serve (optional)

Heat the oven to 180C/350F/Gas4. Butter four darioles (pudding-shaped moulds) and set aside. Mix the butter and sugar together until it forms a pale, smooth cream. Add the seeds from the vanilla pod, followed by one egg at a time, beating well after each addition. Sift in the flour and fold in gently. Finally add the lemon and orange zest and a small pinch of salt.

Divide the raspberries among the moulds, placing four in each. Spoon the golden syrup on top, allowing about one tablespoon per mould. Spoon over the sponge mixture and cover each mould loosely with some buttered foil. Place on a baking tray and cook in the hot oven for 30 minutes, until they have risen and are cooked through.

To serve, run a knife around each pudding and turn out on to warmed plates. Finish by adding a dollop of cream and, if using, a spoonful of chopped candied orange. Eat while piping hot.