Crumble the rusk. Whisk eggs, milk, 2 tablespoons sugar, starch and lemon peel. Mix with rusk and cranberries and let stand for about 30 minutes.
Pour the pudding mixture into a greased, sealable pudding mould sprinkled with breadcrumbs (approx. 1 l capacity). Close the mould and place it in a pot. (Alternatively, fill the mixture into a Bundt pan, 18 cm Ø, and seal well with aluminium foil). Fill the pot halfway with hot water.
Bring to the boil, cover and cook for about 1 hour. Open the mould and let the pudding cool down for about 10 minutes. Then turn out.
Wash 2 organic oranges and rub dry. Peel with a zest ripper. Peel oranges so that the white skin is completely removed. Cut oranges into slices.
Squeeze the remaining 2 oranges. Caramelise 4 tablespoons of sugar. Deglaze with orange juice. Simmer until the caramel is dissolved. Add the orange peel and slices. Drizzle the warm pudding with syrup and arrange with orange slices.