Pudding: Bread and butter pudding with port soaked cranberries and sultanas (Chris Rosling-Josephs)

Published: Tuesday, 9 October 2007, 3:34PM

INGREDIENTS
• 250g dried cranberries
• 250g sultanas
• Port
• 250g butter
• Loaf white medium sliced bread, you’ll need about half.
• 5 large free-range eggs
• 2 pints/1200ml full fat milk
• Vanilla essence
• 250g sugar

METHOD
1. In a bowl, soak the fruit in port overnight
2. Butter the sliced bread and cut into triangles
3. Beat the 5 eggs into 1200 ml of milk and add a couple of drops of vanilla essence.
4. Sprinkle a third of the sugar and drained fruit on bottom of a large oven proof dish,
5. Arrange a layer of bread in dish, sprinkle with fruit and sugar, put on second layer of bread and sprinkle with fruit and sugar.
6. Pour the egg, milk and vanilla mix over the layers. Leave to stand for 25 minutes.
7. Place the dish in the oven for 30 minutes at 180 degrees celsius or until golden brown with a tray of water at the bottom of the oven
8. Serve a hearty dollop on a white plate with dollop of extra thick double cream.