Preheat the oven to 200°C.
Sift the flour and baking powder into a bowl.
Beat the butter, brown sugar, and golden syrup in a separate bowl.
Incorporate the eggs one at a time into the butter mixture.
Combine the egg mixture with the flour and whisk for two minutes until light.
Gently fold in the dried cranberries.
Heat the caster sugar, water, marmalade, jelly, and orange juice in a saucepan.
Simmer the sauce for 5 to 10 minutes until a thick syrup forms.
Grease four ramekins and line the bases with greaseproof paper disks.
Spoon a small amount of sauce into each ramekin and top with an orange round.
Fill the ramekins with the pudding mixture and cover with aluminium foil.
Place ramekins in a roasting tray filled halfway with boiling water.
Bake for 20 minutes until the puddings have set.
Turn out the puddings onto plates and serve with whipped cream.