Place the rum and raisins in a bowl, mix and allow to soak for 30 minutes.

To make the sticky citrus, slice the top and bottom end off the oranges. Carefully slice the rind and skin away with a sharp knife to reveal the flesh of the citrus and slice into 4 rounds.

Heat a pan over medium heat, add the sugar and allow it to gently caramelise. Once golden, add the citrus rounds and butter allowing it to melt. Next, add the orange juice and allow to cook for a further 2 minutes. Set aside when sticky and syrupy.

To make the Kaiserschmarrn, beat the egg yolks, 1 tablespoon of sugar, vanilla, and ½ a cup of milk in a bowl. Slowly whisk in the flour until smooth, then add the remaining milk. Beat the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the egg yolk and milk mixture.

Grease a Le Creuset 26cm Signature Frying Pan with cooking spray and place over low heat. Pour the mixture into the pan in one go and allow the edges to cook. Scatter over half of the raisins. When bubbles start to form on the surface, it is ready to turn. Using a spatula, loosen the edges of your Kaiserschmarrn before scattering over half the rum-soaked raisins into the batter. Quickly flip over the Kaiserschmarrn and allow the other side to cook through for 5–8 minutes until set and dark brown but not burning. Remove from the pan and cut into bite-sized pieces.

Sprinkle with icing sugar and serve warm with the remaining rum-soaked raisins and the sticky juicy citrus.