Cranberry Steamed Puddings

Step 1: Place peaches, craisins, butter, sugar and golden syrup in a saucepan and bring to the boil, stirring until butter has melted and sugar dissolved and set aside to cool.

Step 2: Preheat oven to 180C or 160C fan forced.

Step 3: Grease 8 x 1/2 cup dariole moulds and line base with a circle of baking paper.

Step 4: Stir eggs through fruit, then breadcrumbs and flour until combined.

Step 5: Fill prepared moulds and then place in a baking pan and add enough hot water to come half way up the sides of the pan and then cover with a piece of greased and pleated baking paper and then foil.

Step 6: Bake for 1 to 1 1/4 hours or until firm when touched.

Step 7: Remove moulds from baking pan and let sit in the mould for 10 minutes before inverting onto serving plate/s.

Step 8: Dust with icing sugar and drizzle with custard.