Instructions: Preheat the oven to 220c/425f/Gas 7.

1 Heat a small frying pan. Sprinkle the cinnamon and sugar into the pan and add the brioche.

2 Toss in the pan for a minute or so until the brioche is coated.

Place in four small ramkins or in two large tea cups.

3 In the meantime, mix the cream, eggs, sugar and orange zest together in a bowl. Pour this custard mixture over the brioche.

4 Place the cups in a bain marie (put them into a deep aking tray and pour enough boiling water into cup halfway up their sides). Bake in the oven for 10-12 minutes until set.

5 For the Glazed Oranges: Remove the rind from the orange and slice into whole rings Place the rings flat on a baking sheet and sprinkle over the sugar and cinnamon.

6 Grill for 2-3 minutes until the sugar caramelises to give a nice glaze. Arrange the oranges on top of the puddings.

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