Cranberry and Madeira Pudding

Ingredients

• 1 large all butter Madeira cake (about 400g/14oz)
• 175g/6oz whole strawberries, hulled
• 150g/5oz fresh raspberries
• 3 small whole figs
• 125g/4oz blueberries
• 250g jar Ocean Spray Cranberry Sauce (190g required for recipe)
• 135g packet lemon jelly
• 150ml/1/4pint double cream
• extra fruit and fresh mint sprigs to serve

Method

1. Line a 1.3 litre/21/4pint pudding basin with clingfilm. Cut the Madeira cake into 11 thin slices and use 9 to line the base and sides of the basin overlapping the slices slightly. Trim the edges of the cake to fit and reserve trimmings.
2. Mix the fruit together with the Ocean Spray Cranberry Sauce and then pack tightly into the cake lined pudding basin. Make up the packet jelly using 150ml/1/4pint boiling water and stir until dissolved. Pour in the double cream and stir well. Pour over the fruit to cover, allowing the mixture to settle slightly before pouring over the remaining jelly mixture. Arrange the remaining Madeira cake over the top of the fruit to cover using any trimmings to help. Chill for at least 2 hours or overnight if you have time until just set.
3. Turn out onto a plate just before serving and remove the clingfilm. Decorate with more fresh fruits and mint sprigs. Serve in wedges with extra thick double cream.