Rum Raisin Bread Pudding

Rum Raisin Bread Pudding

Ingredients
25g raisins
25g sultanas
1/2 cup rum
**
6 slices of white bread (cut in cubes)
25g butter (melted)
5 eggs
2 cups of  milk
1 cup sugar
A pinch of salt
1/2 tsp nutmeg powder
1 tsp vanilla extract
Dates & nuts
*Caramel*
3 tbsp sugar
2 tbsp water
1tsp lime juice (optional)

Method
Grease the cake tin with butter.
Make caramel & evenly spread it at te bottom of the tin.
Set aside .
***
Soak the raisins in a little rum.
Trim the edges of the bread slices & cut in cubes.
Soak them in milk & melted butter.
Cover & keep aside for 20mn.
When completely absorbed, crush it.
Beat eggs with sugar & add the bread mix.
Mix well  & then add soaked raisins, dates & nuts.
Next add nutmeg powder & stir the mixture.
Pour it into greased cake tin & cover with an aluminium foil.
Place the cake tin into a baking tray with hot water.
Steam cook for 35-40 mn, until firm in the middle. 
Remove from fire & set aside to cool.
Refrigerate it for 2 hours & serve.