680 gmcaster sugar1orange, finely grated rind and juice only150 gmwild dried figs, soaked in hot water for 10 minutes, drained100 gmraisins500 ml(2 cups) milk12egg yolks2eggs
Preheat oven to 180C. Combine 360gm sugar and 125ml water in a saucepan and stir over medium heat to dissolve sugar. Bring to the boil and cook, brushing down sides of pan with a clean wet pastry brush, until sugar turns deep caramel in colour (20-25 minutes). Pour half the caramel into a 19cm square cake pan and cool.
Add orange juice to remaining caramel and stir over medium heat until caramel dissolves and syrup comes to a simmer (1-2 minutes), stir in figs and raisins and transfer to a small bowl. Cool.
Meanwhile, bring milk and remaining sugar to the boil in a separate saucepan and cook over medium heat until reduced to 500ml (8-10 minutes). Whisk egg yolks, eggs and orange rind in a heatproof bowl, pour milk mixture over and whisk to combine, then pour into prepared cake pan. Skim froth from the surface and discard. Place in a roasting pan, fill with boiling water to come halfway up sides of cake pan and bake until set (35-45 minutes). Remove from roasting pan, cool, then refrigerate until firm (1-2 hours). Dip base of pan in hot water, invert onto a platter and serve with orange-caramel soaked raisins and wild figs.