Warburtons winter fruit loaf cranberry pudding

Sprinkle the cranberries in the base of a dariole or ramekin dish. Roughly tear the slices of bread and place over the cranberries. Mix a little brandy with some cranberry juice and pour over the bread, ensure the bread is fully soaked but not soggy. (For a deeper coloured pudding, mix cranberry juice with a little blackcurrant juice). Press the bread firmly down into the mould. Chill for 1-2 hours in the refrigerator before turning the pudding out onto a serving plate. For that extra Christmas touch, flambé with brandy and serve with brandy butter.