Lightly butter 6 medium dariole moulds.
Combine the flour, salt, baking powder, sugar, breadcrumbs, suet and cranberries.
Mix the milk with the eggs.
Add the beaten eggs and milk to the dry ingredients to form a batter.
Divide the batter between the buttered moulds and cover with buttered aluminium foil.
Place in a steamer and steam for 1 1/2 hours.
Orange marmalade sauce
Boil the marmalade with the cointreau, and add the mint.
Serve the steamed pudding with the orange marmalade sauce, clotted cream and mint sprigs, dusted with icing sugar
