1. Prepare the Pudding:
Chop fruits into small pieces and set aside.
Mix cornstarch (or custard powder) with 1/4 cup of cold milk to make a slurry.
Heat the remaining milk with sugar in a saucepan over medium heat.
Once warm, add the slurry and stir continuously until it thickens (about 5 minutes).
Remove from heat, stir in vanilla, then fold in the chopped fruits.
Pour into serving bowls or a dish and let it cool.
2. Make the Caramel Sauce:
In a clean saucepan, add sugar and water. Cook over medium heat without stirring.
Once it turns golden brown, carefully add the cream (it will bubble).
Stir gently and add butter (if using). Cook until smooth and glossy.
Let cool slightly.
3. Assemble:
Pour or drizzle the warm caramel sauce over the chilled fruit pudding.
Garnish with mint leaves or chopped nuts if desired.
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