• Summer pudding with white chocolate rum sauce

    Serves: 4
    Cooking Time: 20 mins

    Ingredients

    • 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

    Instructions

    1

    Bring the milk to the boil and melt the chocolate. Allow to cool and just before serving, add the rum.

    2

    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.

    3

    To serve, spoon some of the berries onto the croissant slices and pour over the sauce.

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