Put all the ingredients except the breadcrumbs, flour and eggs in a saucepan and mix together. Heat gently until the butter and sugar have dissolved. Remove from the heat and leave to cool for 1 hour.
Meanwhile, in a large bowl mix together the breadcrumbs and flour, then pour into the cooled fruit mixture. Add the eggs and stir to combine. Spoon into a buttered 1.2-litre pudding basin. Cover the top with a layer of greaseproof paper and a layer of foil, tying securely with string.
Place the pudding basin onto an upturned saucer and place in a pan. Fill the pan with boiling water so it comes a third of the way up the sides of the basin. A saucer is usually used underneath the pudding basin to prevent the pudding being on a direct heat and overcooking.
Bring to a boil and then reduce to a simmer. Cover the pan with a lid and cook for 8 hours, keeping the water level topped up. Remove the pudding basin using oven gloves. Remove the lid and invert the pudding onto a serving plate. Decorate with the reserved dried cranberries.
Cook's tip: This is delicious served hot with brandy butter or thick double cream.