Ingredients

• 2 x 500g packets frozen tropical fruit, defrosted, with juice reserved
• 2 tbsp rum
• 40g/1½oz butter
• 50g/2oz plain flour
• 100g/4oz pecan nuts, roughly chopped
• 50g/2oz soft brown sugar

Method

1. Preheat oven to Mark 5/190°C/375°F. Place the reserved tropical fruit juices in a pan and bring to the boil. Boil for 5 mins, or until reduced by half. Add the fruit and the rum and mix thoroughly. Pour the mixture into an ovenproof dish.
2. Rub the butter into the flour until it resembles breadcrumbs. Stir in the pecan nuts and brown sugar. Sprinkle over the fruit and rum mixture and bake for 30 mins until the topping is golden. Serve warm or cold with custard.

Notes