Upside-down cranberry and pecan puddings with orange créme anglaise recipe | delicious. magazine

Ingredients

• For the topping
• 15g soft butter
• 15g light soft brown sugar
• 12 shelled pecan halves
• 50g cranberries (fresh or frozen)
• For the sponge
• 50g soft butter
• 50g caster sugar
• Finely grated zest of ½ small orange
• 1 large free-range egg, beaten
• 25g self-raising flour
• ½ tsp baking powder
• 25g ground almonds
• For the crème anglaise
• 150ml whole milk
• 50ml double cream
• 2 large free-range egg yolks
• 25g caster sugar
• 1 tsp cornflour
• Finely grated zest of ½ orange