Iced Berry Pud

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

284ml carton double cream

500g carton good-quality ready made custard

100g golden caster sugar

100ml/3½ fl oz dark rum, plus 1 tbsp extra

170g packet dried berries and cherries (or same weight mix of dried cranberries, cherries, blueberries and raisins)

sprigs of sugar-frosted bay leaves and little bunches of sugar-frosted red and green grapes, to decorate

Directions at bbcgoodfood.com

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