Recipes > Desserts > Puddings > Rum Pudding

Rum Pudding


  • 10 eggs (yolks and whites beaten separately)
  • 1 pint sweet cream
  • 1/2 pound sugar
  • 1/2 pint rum
  • 1 1/2 ounces gelatine


Stir the yolks of the eggs and sugar to a cream, add the cream and rum, put this in a tin pail and set in a vessel of hot water; keep stirring with an egg beater until just about to boil; then quickly remove from the fire; have gelatine soaked in a little cold water, add it to the cream and mix well; when cold add the beaten whites of the eggs, pour into a mould and set on ice; in serving turn out and send fruit sauce to table with it.


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Desserts and Salads (1920).

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