Sage, onion and cranberry pudding

1 Set the oven to 185 degrees.

2 Melt the butter in a pan and add the onions, bacon lardons and sage.

3 Cook over a low heat till everything is soft, jammy and without colour, for about 15 minutes. Remove from the heat.

4 Drain the water off the fruit and add to the onions.

5 Fold in the breadcrumbs, along with the zest and juice of the clementines.

6 Add the spices and season then add the milk and eggs. Mix everything together.

7 Take two sheets of foil and brush the shiny side with butter then roll the stuffing in the foil to form two large sausage-shaped puddings. This can be done a day or two in advance.

8 Bake the puddings for 45 minutes then cut into steamy wedges to serve.