Berried Treasure Pots

Ingredients

• 411 g apricots drained chopped canned tinned (approx)
• 25 g butter 
• 2 tbsp golden syrup 
• 300 g raspberries drained canned tinned (approx)
• 425 g rice pudding canned tinned (approx)
• 410 g strawberries drained canned tinned (approx)

Equipment

• frying pan

Directions

1. Slowly melt 25g butter with 30ml (2 tablespoon) golden syrup in a pan.
2. Add 100g muesli, mix and set aside to cool. The original recipe called for 1 tbsp of syrup, but we felt it needed more.
3. Divide all the chopped apricots (from a 411g can) evenly between 4 glasses or sundae glass. Cover each apricot layer with a tablespoon of rice pudding from a 425g can.
4. Add a layer of drained strawberries (from a 410g can) followed by a tablespoon of rice pudding. Then add 1 x 300g can drained raspberries, followed by a layer of rice pudding.
5. Divide the muesli topping evenly between the four glasses.
6. Serve immediately.