Mini cranberry syrup sponges with crowns of gold

Makes 12

6 clementines 50g unsalted butter, plus extra for greasing 175g caster sugar 1 egg 50g self-raising flour 1 tsp baking powder 75g whole cranberries 150ml cold water 12-hole dariole tin

Preheat the oven to 180°C/gas mark 4 and lightly grease the dariole tin. In a large mixing bowl, cream together the butter and 75g of the sugar, using the back of a wooden spoon, for 2 mins until fluffy. Beat in the egg, then sift in the flour and baking powder. Add the zest, then squeeze in the juice and pulp of 2 clementines, followed by 25g of the cranberries. Peel and slice the remaining clementines horizontally, then cut so the circles fit the ends of the moulds. Place these into the bottom of the holes. Spoon in the cake batter gently, using a teaspoon, until the holes are nearly full, then bake for 10-12 mins until an inserted skewer comes out clean. Allow to cool completely. To make the syrup, place the remaining cranberries in a saucepan and cover with 150ml of water. Bring to the boil, then cook for 10 mins until the cranberries are soft. Drain them through a sieve into a jug, then push the juice from the cranberries through the sieve, using the back of a spoon. Discard the fruit and return the liquid to the pan. Add the remaining sugar and stir off the heat for 1-2 mins until the sugar has dissolved. Bring to a rolling boil for 2-3 mins until the liquid takes on a syrup-like consistency. Leave to cool for 5 mins. Turn the sponges out of the moulds onto individual serving plates. Spoon some syrup over each one and serve immediately.