Courtesy of head chef Ian Rudge at The Rib Room, London, UK

Ingredients

500ml red wine
200g caster sugar
1 cinnamon stick
1 star anise
2 cloves
1 orange rind
300g dried cranberries
2 pears (Ideally the Williams Pear)
300g blackberries
200g fresh plums
150g soured cherries
1 vanilla pod.
1 loaf of sliced white bread
(laterally if possible)

• Boil the red wine with the sugar, cinnamon, star anise, cloves, orange rind and the vanilla pod, then leave overnight to infuse for around 12 hours, before passing the mixture through a sieve
• Heat a little of the infused liqueur and add cranberries, before leaving to soak for a further hour
• Boil the plums in a pan of water, and then remove the skin and stones and cutting into quarters
• Peel and slice pears into slices of equal thickness, poach in the remaining infused liqueur and, once soft, add plums and allow to simmer for a further 2 minutes before adding the cherries, blackberries and half of the soaked cranberries
• Cut crusts off the bread and roll flat with a rolling pin. Cut out 8 discs (4 for the top
  4 for the bottom) then use the remaining bread to line the pudding moulds
• Fill the lined cups with the mix, being careful to fill mostly with fruit not using too much of the infused liqueur and leave in the fridge overnight to set
• To create the sauce, reduce remaining liqueur slowly until it thickens slightly, cool and add the rest of the cranberries
• To serve, carefully remove the pudding from the mould, place on the plate and pour over the sauce and serve garnished with a sprig of mint and a scoop of raspberry ripple ice cream

Serves: 4