White Chocolate and Cranberry Pudding

Combine sultanas and cranberries into a large mixing bowl. Place juice into a small saucepan over a high heat and bring to the boil. Pour the hot juice over the dried fruit. Cover with plastic wrap and set aside for 1 hour to soak.

Brush a 2 litre capacity pudding basin with melted butter to grease. Line the base with baking paper. Set aside.

Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each until well combined.

Add the white chocolate chips and the egg mixture to the dried fruit and stir to combine.

Add breadcrumbs and flour to the fruit mixture and stir until well combined. Spoon mixture into prepared pudding basin and smooth the top. Cover with basin lid.

Place an upturned heatproof saucer or plate into the base of a large saucepan. Place your pudding basin onto the plate. Fill saucepan with boiling water to reach two-thirds of the way up the side of the basin. Cover saucepan with lid and simmer over a medium-low heat for 5 hours, adding more boiling water as required.

Remove basin from pan and set aside for 2 minutes. Carefully remove basin lid and turn pudding onto a serving plate and serve with custard, cream or hit it with more chocolate by making a simple white chocolate sauce…

To make a white chocolate sauce… Place 150ml of cream in a saucepan and bring almost to the boil over medium heat. You can add the seeds from one vanilla bean to the cream if you wish. Remove from the heat and then add 125g of roughly chopped white chocolate and stir until smooth and combined.