Rinse the sultanas in boiling water and then place in a small bowl with the whiskey and allow to soak for approximately 1 hour but longer if time allows. Strain off the whiskey and retain for later use.
Put the milk, cream and the whiskey left over from the sultanas into a large saucepan and heat gently (almost to the boil)
Layer the bread up in a 9 or 10inch oven proof dish and scatter the soaked and drained sultanas in between each layer or hot cross buns. You should end up with three (or four) layers of bread altogether with the sultanas scattered in between each. The top layer should be just bread (DO NOT PUT SULTANAS ON THE TOP). You should use 2oz/50g of the sugar and a ½ of the required cinnamon to scatter in between each layer also.
Break the 5 eggs into a large mixing bowl and add the remaining 5oz/150g sugar and beat together until combined.
Add the remaining cinnamon to the eggs and sugar and pour the boiled milk & cream over the egg mixture and whisk well until combined. Slowly pour all of this mixture over the bread and butter and allow it to stand for about 10 minutes to allow the milk to infuse into the bread.
Put into the oven and bake for 40 minutes until the pudding is well risen and almost set to the touch.
