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| 115 Gramm | sultanas |
| 115 Gramm | Apricots |
| 55 Gramm | Muscatel raisins |
| 8 x 30 ml | Warm tea |
| 2 | Dessertsp dark rum |
| 1/2 | Lemon; rind of |
| 1/2 | Orange; rind of |
| 2 | Baguettes; cut into 1/2 inch |
| | Slices and buttered |
| 1 | Dsp demerara sugar |
| 570 Milliliter | milk |
| 1 | Vanilla pod |
| 1 | cinnamon stick |
| 1/2 Teelöffel | Mixed spice |
| 30 Gramm | Soft brown sugar |
| 5 | egg yolks |
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Marinate the fruits in the tea, rum, lemon and orange rind. Leave to infuse for at least 20 minutes.
To make the custard, heat the milk in a saucepan, add the vanilla and cinnamon and leave to infuse for 10 minutes. Add the mixed spice, sugar, eggs and heat gently until the sugar has dissolved and the mixture thickens slightly.
Pre-heat the oven to Gas Mark 5 / 190 °C / 375F. Arrange the baguette slices in an ovenproof dish and spread the fruit and juice over the top. Pour the custard over the bread and fruits, then sprinkle with demerara sugar and leave to sit for 10-15 minutes until the bread has absorbed part of the custard and is softened.
Cook in the oven for 25-30 minutes. Serve with Rum and Tea Sauce.
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