You will need a 1 litre glass pudding bowl, lightly greased (heat resistant).
Spread the cranberry sauce over the bottom of the pudding bowl.
Rub the flour and buttery spread together until they form crumbs. Whisk the eggs and 250g Carnation Light Condensed Milk together and then pour into the buttery flour crumbs. Mix thoroughly and then stir through the cranberries and orange zest.
Pour the mixture into the bowl, covering the cranberry sauce. Seal the bowl with 3 layers of cling film.
Pour an inch of water into a deep saucepan, larger than the pudding bowl. Place the bowl into the centre of the saucepan and cover with a lid. Steam over a low heat for 1 ½ hours, ensuring that the saucepan does not cook dry. Turn out onto a serving dish and enjoy.
(Alternatively prick holes into the Clingfilm and microwave for 10 minutes on high, then 20 minutes on Med (850 Watt)
For extra glazing: When the pudding is ready, spoon 2 tablespoons of cranberry sauce over the top.
Recipe courtesy of Carnation