Step 1

Preheat oven to 180°C (160°C fan forced). Grease and line the base and side of six 1-cup (250ml) metal diarole moulds.

Step 2

Make mandarin jam. Place mandarin and the water in a medium saucepan, simmer, uncovered, stirring occasionally, for 1 hour or until mandarin is tender. Add sugar, stir until sugar dissolves. Simmer over medium heat for 10 minutes or until mixture is the consistency of soft jam.

Step 3

Beat butter, extract and sugar in a small bowl with an electric mixer until thick and creamy. Beat in eggs one at a time. Transfer mixture to a medium bowl, stir in sifted flour and milk, in two batches.

Step 4

Spoon mandarin jam into moulds, top with pudding mixture, tap moulds gently to level mixture. Cover each mould with greased foil, secure with string. Place moulds in a large roasting pan, pour enough boiling water into the pan to come one-third of the way up sides of the moulds.

Step 5

Bake puddings 40 minutes or until a skewer inserted into the centre comes out clean.

Step 6

Meanwhile, make custard. Bring cream and milk almost to the boil in a medium saucepan. Meanwhile, whisk egg yolks and sugar in a medium bowl until thick and creamy, gradually whisk in hot milk mixture. Return mixture to same pan, stir over low-medium heat until mixture thickens enough to coat the back of the spoon (do not allow to boil). Stir in liqueur.

Step 7

Turn hot puddings out onto individual plates, serve with warm custard.