Soak the raisins and mixed peel in the rum or brandy for at least 15-20 minutes (or longer if you have time).
Preheat the oven to 170°C, fan 150°C, gas mark 3. Lightly grease an ovenproof dish, and get out a roasting tin that is slightly larger than the dish (to create a bain-marie for cooking).
Butter the Genius gluten-free bread, cut each slice in half on the diagonal and arrange in the greased dish.
Pour the milk and cream into a pan and bring to the boil with the vanilla pod. Whisk the eggs and sugar together then whisk in the hot milk mixture. Scrape the vanilla pod seeds into the milk and discard the pod.
Sprinkle the soaked raisins and mixed peel (with any remaining liquid) over the bread, then pour over the custard.
Place the dish into the roasting tray and carefully pour water into the tray until it comes halfway up the sides of the ovenproof dish. Gently put the roasting tray into the middle of the preheated oven.
Bake the pudding for 45 minutes or until lightly set and golden brown.
Warm the apricot jam, and pass through a sieve to remove the fruit and brush liberally over the pudding. Dust with icing sugar and serve.
Cook's tip: A bain-marie is often used to gently cook delicate dishes such as custards and sauces. Be careful when transferring the full roasting tin to the oven - it is sometimes easier to put the empty tray into the oven, and pour the water into it there.
* Allergen information: Customers are advised to check allergen warnings on products at the time of purchase as allergen information on products is subject to change after publication of this recipe.