Rich rum sauce

Run out of time to make a pud? Simply make this sauce up to two days ahead and serve with your favourite shop-bought pudding. SERVES 8 PREP 10min COOK 5min Measure out 400ml (14fl oz) whole milk. Put 3tbsp cornflour into a bowl and mix with 3tbsp of the milk. Pour remaining milk into a pan, add 40g (1½oz) caster sugar and cornflour mix. Bring gently to the boil, stirring, until thickened. Take off heat; stir in 1tsp vanilla extract, 2tbsp dark rum and 100ml (3½fl oz) double cream. Serve. If making in advance, cover and chill in fridge. Reheat before serving. PER SERVING: CALS 145; FAT 9G; SAT FAT 5G; CARBS 13G