Ingredients

Steps

• Cook fruit, sugar, and liqueur in a saucepan for 8 minutes until liquid reduces.
• Lightly grease a 1 litre pudding basin with butter.
• Line the basin with bread slices, ensuring no gaps remain.
• Pour in most of the fruit and cover the top with a bread lid.
• Press down firmly with a weighted lid and refrigerate overnight.
• Melt white chocolate over a pan of simmering water and let it cool slightly.
• Stir cream, mascarpone, and icing sugar into the melted chocolate.
• Turn the pudding out, drizzle with reserved fruit, and serve with the cream.