Add fruits and cinnamon to a bowl, cover with hot water and soak overnight. drain thoroughly.

To make the custard, heat the milk and cream together in a saucepan to just below boiling point. Meanwhile whisk the eggs and yolk with the caster sugar in a jug. Slowly pour the warm milk mixture over the eggs stirring constantly until smooth. Stir in the vanilla essence now.

Lightly butter an your individual bowls. Cut thin slices from the top and bottom of the baps and discard. Cut the remainder through the middle to leave you with 2 disks. Butter the 1 side of of 1 slice and make sure this goes in the top facing up. Lay the unbuttered slice in the bottom of the dish. Sprinkle 1 Tbs of the dried fruit mix on the bottom disk, add the second disk with butter facing up, and sprinkle another Tbs on top.

Pour approx 2/3 of a cup of custard over the pudding. Cover each bowl with cling film. Leave to soak for at least 30 mins, or you can hold for up to 3 days in the fridge

Take the cling film off and sprinkle over the brown sugar over the top and bake for 30-35 mins until golden brown and puffed up.

Serve with a jug of chilled runny cream