Summer pudding with white chocolate rum sauce
- CHOCOLATE SAUCE
- 125ml (½ cup) milk
- 200g good-quality white
- chocolate, chopped
- 80ml (1/3 cup) rum
- 500ml (2 cups) fresh raspberries
- 250ml (1 cup) mulberries
- 100g castor sugar
- 60ml (¼ cup) water
- 2 stale croissants, halved and toasted
Bring the milk to the boil and melt the chocolate. Allow to cool and just before serving, add the rum.
In a separate pot, simmer the berries, sugar and water until the juice starts to thicken and the berries are cooked through. Remove from the heat and allow to cool before serving.
To serve, spoon some of the berries onto the croissant slices and pour over the sauce.