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Iced berry pudding
Ingredients
- 250ml (1 cup) fresh cream
- 500ml ready-made custard
- 100g ( cup) caster sugar
- 100ml rum
- 150g mixed dried berries (raisins, cranberries, cherries, blueberries) or 250g fresh berries
- Fresh berries, to serve
Method
Whip the cream in a large bowl, then stir in the custard and place in the freezer until just starting to set around the edges.
Meanwhile, heat the caster sugar and rum in a pan over low heat until the sugar has dissolved. Add the dried berries, bring to a simmer and cook until the berries are plump. Remove from heat and cool completely.
Whisk the cream and custard and stir in the cooled berry mixture. Pour into individual moulds sprayed with non-stick cooking spray and lined with plastic wrap and freeze overnight.
Remove from the freezer and thaw for 5 -10 minutes, then loosen the edges and turn out onto plates. Serve with fresh berries.
Serves 6-8