orange-cranberry pudding

adapted from Nigella Lawson

For the fruit:
1/2 stick unsalted butter
4 1/2 c cranberries
3 T sugar

For the batter:
1 1/4 c flour
2 t baking powder
1/2 t baking soda
1 3/4 c sugar
2 eggs, beaten
1 stick unsalted butter, melted
few drops orange oil
flaked almonds
turbinado sugar, to sprinkle over
cream or orange juice, if extra liquid is needed

Preheat the oven to 325 degrees F. Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.

Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. It may need a tablespoon or two of extra liquid here. I use orange juice or cream, whatever's to hand. Pour half of the batter into a deep casserole. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.

Sprinkle flaked almonds and turbinado sugar over the top, and bake for 45 minutes to 1 hour, until the top is golden brown and set.