Cranberry gingerbread Christmas pudding with ginger sauce | Sainsbury`s Magazine

Ingredients

• 300g Jamaican ginger cake
• 100g fresh white breadcrumbs
• 300g light muscovado sugar
• 1 tbsp ground ginger
• 2 tsp ground cinnamon
• a generous pinch of ground cloves
• 200g plain flour
• 200g sultanas
• 200g raisins
• 4 x 75g packs dried cranberries
• 200g pecans, toasted and roughly chopped
• 200g cold hard unsalted butter, grated
• 1 large Bramley cooking apple, grated
• 4 large eggs, lightly beaten
• zest and juice of 2 oranges
• a small handful of fresh cranberries, to decorate
• 2 bay leaves, to decorate
• 600ml double cream
• 4 tbsp Crabbie's ginger wine
• 6 large egg yolks
• 2 tbsp cornflour
• 4 tbsp caster sugar
• a generous pinch of ground ginger