Put the cranberries into a small bowl and mix in the whisky and orange zest. Allow to soak for at least an hour.

Set the oven to 160C fan/Gas Mark 4

Sift the flour, baking powder, salt and sugar into a medium sized mixing bowl

In a separate bowl whisk the eggs, vanilla extract and milk together.

Pour the liquid ingredients into the dry ingredients and quickly whisk together - this can also be done in a liquidiser.

Strain the cranberries.

Heat a non-stick, ovenproof pan on a medium heat and add

the butter.

Once melted add the batter and scatter over the cranberries and frozen black cherries.

Cook over a medium heat until a crust forms round the outside but be very careful not to burn the base.

Put it into the preheated oven for about 15 minutes or until it is risen and golden brown.

Slide out onto a serving plate and dust with icing sugar.

Note: Alternatively, this can be cooked in a greased shallow ovenproof dish

in the oven for approximately 30- 40 minutes or until risen and golden

brown.