Soak the sultanas in a little boiling water to plump up for 5 mins, then drain thoroughly. Meanwhile, butter a shallow 20cm x 30cm baking dish and butter the bread on one side. Cut the crusts off and cut the bread in half diagonally. Scatter most of the sultanas over the base of the dish and add the bread, buttered-side up, with the slices overlapping. Scatter over the remaining sultanas.

Heat the oven to 180C/160C fan/gas 4. Add the ginger, spices and tea to a pan, and pour over the milk and double cream. Bring to a gentle simmer, then leave to infuse for 10 mins. Strain the mixture into a jug and discard the spices and teabags. Mix the four whole eggs and two egg yolks in a bowl with the caster sugar, and slowly pour in the warm milk mixture, whisking well the whole time.

Slowly pour the custard over the bread, ensuring it’s evenly distributed, then set aside for 20 mins for the bread to absorb the custard. Sprinkle over the demerara sugar and flaked almonds. Put the dish in a deep roasting tin filled with boiling water that comes halfway up the sides. Bake for 20-30 mins, until set and golden. Serve warm with cream or ice cream, if you like.