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Combine the tea and soft dark brown sugar in a heatproof bowl and stir until the sugar has dissolved. Stir in the dried fruit and cover with cling film. Leave to soak for 1 hour.
Drain the fruit, tip into a food processor and blend until smooth.
Preheat the oven to 200C/180C Fan/Gas 6.
Separate the egg whites and yolks into two separate bowls. Whisk the yolks together with the caster sugar and cornflour.
Put the milk and mixed spice into a saucepan and bring to a gentle simmer. Pour over the egg yolks, whisking to combine then return to the pan over a high heat. Bring to the boil and cook for 3 minutes, whisking constantly. Remove from the heat and leave to cool. Beat in the fruit purée until smooth.
Whisk the egg whites with a handheld electric whisk until soft peaks form. Fold into the pastry cream mixture one third at a time, being careful not to knock out the air.
Divide the mixture between four ramekins and smooth the tops over with a palette knife. Bake for 18 minutes until risen and golden-brown, then dust with icing sugar and serve immediately.