Delia’s spiced cranberry and orange brûlée

Method

1. Preheat the oven to 180°C/gas mark 4.
2. Place the cranberries in the dish and add the orange zest. Sprinkle with the caster sugar, followed by the spices, give everything a good stir and pop the dish in the oven. Cook for 40-45 minutes until the cranberries have started to collapse and the juices have almost evaporated, then leave them to cool completely.
3. Meanwhile, combine the yogurt and crème fraîche in a bowl and when the cranberries are cold spread this mixture over evenly, making sure it goes right up to the edges. Cover and put in the fridge for at least an hour.
4. When you’re ready to make the topping, preheat the grill to its highest setting – do let it heat up for at least 10 minutes.
5. Spread the demerara evenly over the crème fraîche and yogurt, then place the dish about 7.5cm from the grill and let it bubble and turn a lovely golden-brown colour – this should take about 8 minutes, but watch it like a hawk.
6. Leave it to cool, then put in the fridge, uncovered, until ready to serve. It will keep crunchy for up to 4 hours.

© Delia Smith 2009, Delia’s Happy Christmas (Ebury Press £27). For more Delia recipes visit deliaonline.com.