Danish Rum Pudding

posted by Angel 12-04-99 2:22 PM

Danish Rum Pudding

1 Tbsp. unflavored gelatin
1/4 c. water
2 c. egg nog
1/4 c. sugar
1 tsp. rum extract
1 c. whipping cream, whipped

Raspberry Sauce:
1 (10 oz.) pkg. frozen
1/2 c. currant jelly
1 Tbsp. cornstarch
1 Tbsp. butter
1/4 c. orange juice

Sprinkle gelatin over water to soften. In a 1-quart pan, warm egg nog, sugar and softened gelatin over low heat, stirring constantly, until gelatin and sugar are dissolved. Cool.

Blend in rum extract. Fold whipped cream into egg nog mixture. Pour in mold. Chill several hours or overnight.

Unmold and serve with Raspberry Sauce.

Raspberry Sauce: In a 1-quart pan heat 3/4 cup raspberries and jelly until simmering. Mix cornstarch with remaining raspberries; add to hot mixture. Cook over medium heat stirring constantly until thickened. Cook 2 more minutes. Remove from heat, stir in butter until melted. Cool. Add orange juice. Chill. Serve over pudding.

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