Diplomatic pudding with rum and candied fruits

Directions

1. Place all the fruits in a bowl and let them marinate in the rum. ⏱ ≈ 2 hr
2. Heat the milk and vanilla extract together over medium heat for 5 minutes. ⏱ 5 min
3. Open the vanilla pod in half with the tip of a knife and scrape out the seeds. ≈ 3 min
4. Pour une minute, pour each ingredient separately, then combine everything in the warm milk, bring to a boil for another minute, and then let it cool completely. ⏱ ≈ 20 min
5. Prepare a light sponge cake, spread it on a baking sheet lined with parchment paper, and bake at 180 °C. ≈ 3 min
6. Remove the sponge cake from the oven, let it cool, and then cut it into 2 pieces that fit the shape of the mold. ⏱ ≈ 20 min
7. In a mixing bowl, beat the eggs with the sugar, then mix in the filtered milk. ≈ 4 min
8. Grease and sugar the baking pan. ≈ 3 min
9. Place a piece of sponge cake at the bottom of the mold. ≈ 3 min
10. Distribute the soaked fruit evenly over the sponge cake, then cover with the second sponge cake layer. ⏱ ≈ 2 hr
11. Soak the sponge cake in the egg and milk mixture, allowing it to fully absorb the liquid. ≈ 3 min
12. Bake in a water bath at 170 °C for 45 minutes. ⏱ 45 min
13. Check for doneness: the tip of a knife should come out clean. ≈ 3 min
14. Remove from the oven and allow to cool completely. ⏱ ≈ 20 min
15. Run a knife along the edges to loosen the dough, then remove it from the pan. ≈ 3 min