- 2 oz/ 50 gr butter, melted
- 3 cups/ 750 ml milk
- 3 eggs
- 3½ oz./ 90 gr sugar
- 1 teaspoon/ 5 ml vanilla
- 2 teaspoons/ 10 ml cinnamon
- ½ teaspoon/ 2.5 ml nutmeg
- 14 oz./ 400 gr cubed bread cut from a day-old french loaf
- 2 oz./ 50 gr chopped walnut
- 3 oz./ 75 gr sultanas raisins
For the cranberry sauce
- 12 oz./ 350 gr cranberries, fresh or frozen
- Finely grated peel and juice of 1 large orange
- 1 oz./ 25 gr sugar
Brush the butter generously into the bottom and sides of a medium-sized ovenproof dish.
Pour remaining butter into the milk.
Beat the eggs until light and frothy, then beat in the sugar, vanilla, cinnamon and nutmeg.
Stir in the milk and mix well.
Bake the pudding in the oven 350F for 45 minutes.
Cranberry sauce
Put the berries in a sauce pan with the orange peel and juice and sugar.
Stir over low heat until the sugar dissolve, then cook until the berries pop and the mixture thickens and becomes syrupy.
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