Bread and butter pudding cake | Women's Weekly Food

Ingredients

• 1/3 cup (55g) sultanas (golden raisins)
• 1/3 cup (55g) raisins
• 1/3 cup (50g) coarsely chopped dried apricots
• 1/4 cup (35g) currants
• 1/3 cup (65g) coarsely chopped dried figs
• 2 tablespoon mixed peel
• 1/4 cup (60ml) brandy
• 2 tablespoon orange juice
• 2 small brioche (200g), cut into 1cm (½-inch) slices
• 80 gram (2½ ounces) unsalted butter, melted
• 1/4 cup (80g) apricot jam, warmed
• 1 tablespoon icing (confectioners') sugar, for dusting
• Sponge
• 4 eggs
• 1/2 cup (110g) caster (superfine) sugar
• 3/4 cup (110g) self-raising flour
• 50 gram (1½ ounces) unsalted butter, melted
• Custard
• 1 1/4 cup (310ml) thickened (heavy) cream
• 1 cup (250ml) milk
• 2 eggs
• 4 egg yolks