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Soak the sultanas for at least 30 minutes in rum.
Meanwhile beat the flour, cream and milk together well and add a pinch of salt.
Separate the eggs, and add the egg yolks to the dough, mixing well.
Allow the dough to stand for approx. 30 minutes.
Beat the egg whites with the vanilla sugar until they are stiff.
Carefully fold the egg white into the dough.
Melt butter in a non-stick pan and add the almonds.
Pour the dough over the almonds and even out with a spatula.
Sprinkle the drained sultanas on top.
Allow the dough to cook at a medium temperature for approx. 4-5 minutes until the base is golden.
Turn over the dough and cook the other side until it is also golden.
Using two forks or spatulas tear (don't cut) the dough into mouth size pieces & sprinkle with sugar.
Turn up the heat & gently fry the dough turning the pieces so that the sugar can caramelise.
Remove from the heat, sprinkle with icing sugar & serve immediately with vanilla custard or apple sauce.