Summer pudding with white chocolate rum sauce
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.
