- 680 gm caster sugar
- 1 orange, finely grated rind and juice only
- 150 gm wild dried figs, soaked in hot water for 10 minutes, drained
- 100 gm raisins
- 500 ml (2 cups) milk
- 12 egg yolks
- 2 eggs
- 1Preheat 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.
- 2Add 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.
- 3Meanwhile, 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.
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