White chocolate and cranberry bread and butter pudding

Begin by preparing the custard. Beat the eggs and sugar together in a bowl until pale and smooth. Add the milk and cream to a pan, heat until simmering then remove from the heat. Pour the hot milk over the eggs and sugar, mixing well as you do so

Grease an ovenproof dish with some butter. Remove the crusts from the sliced bread and butter all of the slices on one side. Cut the slices in half

Spread out a layer of the buttered bread to cover the bottom of the dish, slightly overlapping each slice. Sprinkle with a good pinch of mixed spice, some cranberries and some of the white chocolate

Pour over some of the custard to cover the first layer. Repeat this process to make more layers of both the bread and custard until used up, leaving a little custard for serving. Press down firmly, cover with cling film and leave to set in the fridge overnight to allow the bread to soak up the custard

For the satsuma and cranberry suzette, begin by segmenting the satsumas. Add the sugar to a non-stick pan and heat until a golden caramel forms. Remove from the heat and add the butter

Shake the pan to mix in the butter, add the orange juice and return to the heat. Bring to the boil and reduce until it reaches the consistency of a caramel sauce. Stir in the cranberries and satsuma segments and warm through

Preheat the oven to 160°C/gas mark 3

Remove the bread and butter pudding from the fridge and sprinkle over some Demerara sugar. Bake for 30-40 minutes, or until it feels firm when pressed lightly - do not overcook it

Remove from the oven and spoon over some warm satsuma and cranberry suzette. Serve with custard, perhaps flavoured with some cloves for an extra wintery flavour