200g sponge cake cubes
500 ml (2 cups) boiling milk
250g (1 ¼ cup) sugar
1 teaspoon vanilla essence
1 can of fruit salad in syrup
Drain off the syrup from the fruit salad and reserve it in a small saucepan.
Mix the fruits with the raisins.
Cover the base of a well greased and floured loaf tin with a layer of sponge cake cubes. Place a layer of fruits and raisins.
Keep arranging layers of sponge cake and fruits to the rim of the tin.
Pour in the boiling milk and vanilla essence, mixed with slightly beaten eggs and sugar. Rest the mixture in the tin for 30 minutes.
Cook in moderate oven, over a bigger tin with 2 to 3 cm of water until set.
Remove from oven and cool completely before turning out.
For the garnish: Heat the syrup reserved with some lemon juice until it thickens.
Spoon over the pudding before serving.