Recipe - Rum And Raisin Honey Fudge Sauce

6 tablespoon Raisins
100 ml Dark rum; (3 1/2fl oz)
125 g Organic rolled oats;
(41/2foz)
50 g Candied pineapple; (2oz)
1 small Hand dried banana
30 g Chopped pecans; (1oz)
250 g Greek style yogurt; (9oz)
125 ml Whipping cream; (4fl oz)
1 Full fat milk

Soak the raisins in the rum overnight. Mix these with rum, oats, candied
pineapple and chopped dried banana and then in turn mix this with the
yogurt. Cover and store in the fridge for 24 hours. Fold in the cream and
then thin this mix down a little with some milk. Spoon it into glasses and
serve.

Converted by MC_Buster.

Posted to Digest breadbakers.v097.n, converted by MM_Buster v2.0l.