Instructions: Preheat the oven to 180 C/350 F/gas mark 4 and butter a shallow ovenproof dish.

Measure the cream and milk into a pan. Split the vanilla pod down its length, scrap out the seeds and chop. Add pod and seeds to milk. Heat gently until just boiling. Take off heat, cover and leave for 10 minutes.

Whisk together sugar and eggs until frothy, then whisk in warm milk mixture. Stir in Whisky and half the cinnamon. Spread both sides of each slice of bread with butter, then arrange slices in dish so they are slightly overlapping. Sprinkle with raisins and strain custard over bread, making sure it is evenly soaked. Let stand for 10 minutes.

Sprinkle cherries, add zest of satsuma and remaining cinnamon over top of pudding and bake for 40u45 minutes until custard has set and top looks crisp and golden.

Make the sauce. Blend cornflour to a paste with a little of the cream.

Place in a small pan and mix in the remaining cream, sugar and whisky. Heat gently, stirring until slightly thickened. Simmer for 2u3 minutes before serving with the pudding.

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