Raspberry Trifle With Rum Sauce - cooking recipe

Ingredients

3 tablespoons butter
3/4 cup confectioners' sugar
2 tablespoons rum (I used Barbancourt) or 3/4 teaspoon rum extract
3 tablespoons water
1/2 cup raspberry jam
1 (12 ounce) frozen pound cake, thawed and cut into quarter-size cubes
3 (4 ounce) refrigerated prepared vanilla pudding
fresh raspberry, ganish
chopped slivered almonds, garnish

Preparation

Heat butter in large glass microwave on high until melted, about 30 seconds.
Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
In 6 small bowls or wineglasses, evenly distribute pound cake cubes.
Pack cubes down slightly.
Drizzle rum sauce and jam evenly over each.
Spoon 3 tablespoons of pudding evenly over each.
Refrigerate for 45 minutes.
Garnish with raspberries, chopped almonds & sprigs of mint; all optional.