Serves 8     Takes 20 minutes, plus 11Л hours steaming     78p a portion 650 kcals, 32g tat, 19g sat. fat a portion      Suitable for freezing (cooked)

KOg fresh or frozen cranberries

200g jar redcurrant jelly

250g caster sugar

200g butter, plus extra for greasing

175g self-raising flour

50g ground rice

1 tsp baking powder

U eggs

seeds from a vanilla pod, or 1 tsp

vanilla extract 100g white chocolate, chopped 500ml tub fresh vanilla custard

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Put 10Og cranberries in a pan with

the redcurrant jelly and 50g of the sugar. Simmer for 5 minutes, then leave to cool.

Meanwhile, put a pan of water on to simmer and butter a 1Л litre pudding bowl. Butter a large sheet of baking paper, sit on a sheet of foil, about the same size, and fold a pleat in the middle. Beat the butter, remaining sugar, flour, ground rice, baking powder, eggs and vanilla together, then stir in the remaining cranberries. Spoon a third of the cranberry and redcurrant topping into the bowl, then spoon over the sponge mix.

Cover with the paper and foil, tie with string and steam, lid on, for 11/г hours. To serve, reheat the cranberry mix and pour over the top of the turned-out pudding.

Put the chocolate into a microwaveable bowl, add the custard and heat according to pack instructions, stirring every 30 seconds until the chocolate has melted.

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