250g dark rye bread, no crust
200–250g dried fruit (prunes, dates, cranberries, apricots, etc.)
1.5l boiling water
50g brown muscovado sugar  
2 teaspoons gingerbread spice mix
2 teaspoons lemon zest
Juice of half a lemon
100ml heavy cream, cinnamon to serve

Preheat oven to 180 C. Grate the bread coarsely. Toss with sugar and spread evenly on a baking tray. Roast in oven for 15–20 minutes.
Cover in boiling water and let stand for 20 minutes. Add the fruit and heat over medium-low heat for 10 minutes until the fruit is soft. 5 minutes before the soup is ready, add spices, lemon zest and juice.
Serve chilled with whipped cream and cinnamon.