Equipment needed: electric mixer, kitchen scale (measuring in grams on a scale is more precise), 8 mini pudding basins, foil, baking or roasting pan. I found my basins on Amazon. They're made by KitchenCraft.

INGREDIENTS (Pictured above in first photo)
2 blood oranges or oranges, zested, peeled, cut into segments (if you can, remove the membrane for a softer result)
80g fresh pomegranate seeds
3 tbsp golden syrup, plus an extra 2 tbsp to serve
3 tbsp blood orange Apertif (nonalcoholic)
100g unsalted butter, softened, plus extra to grease
100g white sugar (fine baking sugar is best)
1⁄2 tsp vanilla extract
2 large eggs
100g self-raising flour
1/4 cup milk

INSTRUCTIONS:
Preheat oven to 350 degrees. Grease pudding basins with butter.

Put the orange segments and pomegranate seeds in a bowl with the golden syrup, and Apertif. Stir to combine.

Remove just over half of the orange segments and pomegranate seeds from the bowl and arrange in the bottom of the pudding basins. Drizzle over the syrup from the bowl, pouring it through a strainer. Set aside the remaining fruit (top middle photo).

Using an electric mixer, beat the butter, sugar and vanilla together until creamy and light. Add the eggs, one at a time, mixing well after each addition until smooth. Beat in the orange zest. Gently fold the flour into the mixture, then add the milk to loosen the texture (top right photo).

Spoon this into the basins to about three-quarters full. (bottom left photo) Cover tightly with foil. Then sit them in a shallow tray and put them in the oven. Pour enough boiling water into the tray to flood the base. This will stop the bottoms of the basins getting too hot (see bottom middle photo).

Bake for 40 minutes, or until a skewer poked into the middle of the puddings comes out clean.