115 g Sultanas
115 g Apricots
55 g Muscatel raisins
8 fl 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
CUSTARD
570 ml Milk
1 Vanilla pod
1 Stick cinnamon
1/2 ts Mixed spice
30 g Soft brown sugar
5 Egg yolks
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 / 190C / 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.
Yields
1 servings
