Sticky Fruit Pudding
125g butter, chopped
1 cup brown sugar, firmly packed
1 x 500g packet dried fruit salad mix
1/4 cup orange juice
1 x 900g Christmas pudding
1/2 cup thickened cream
1 x 600g carton vanilla custard
2 tablespoons dark underproof rum
1. Sauce: Pour cream into a small bowl. Using an electric mixer, beat the cream for a few minutes, or until it is thickened and holds its shape. Pour the custard and rum into the cream. Using a rubber spatula, lightly mix together (do not over-mix). Cover; refrigerate while preparing pudding.
2. Place the butter arid sugar in a medium pan. Using a spoon, stir over medium heat until butter is melted. Add fruit and juice. Turn heat down to low; simmer for about 4 minutes, or until fruit has soaked up some of the syrup mixture and is slightly plump. Remove the pan from the heat.
3. Heat the pudding according to the instructions on the label. Place on a serving plate. Pierce the pudding all over using a skewer or a small, sharp knife. (This will help the pudding soak up the syrup.) Using a slotted spoon, remove the fruit from the syrup; arrange over the top and along one side of the pudding. Pour the syrup over the pudding.
4. Serve the pudding warm with the cold Sauce.