Method

• Place the apricots in a saucepan with the white rum and gently bring to the boil then remove from the heat. 
  
• Place the raisins in a saucepan with the dark rum and gently bring to the boil then remove from the heat.
• Let the apricots and raisins cool in the rum (overnight is great for this as the fruit soaks up the rum).
• If you don’t soak them overnight, you will need to drain off the excess rum.
• Scoop the Kāpiti Gingernut ice cream into a bowl and leave for a few minutes to soften slightly.
• Stir the apricots and raisins into the Kāpiti Gingernut ice cream.
• Divide the mixture between 6 x 150 ml cups or moulds that have been lined with plastic wrap. Place in the freezer for two hours or until very firm.
• Before serving, melt the chocolate and cool slightly.
• Drizzle over the turned out puddings.
• You can return the puddings to the freezer at this point.