Rum Pudding With Blackberry Sauce

Oxmoor House
8 servings


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3 egg yolks
1/4 cup plus 2 tablespoons sugar
2 tablespoons dark rum
1 teaspoon vanilla extract
1/4 teaspoon salt
1 envelope unflavored gelatin
3/4 cup cold water
1 cup whipping cream


Beat yolks in a medium mixing bowl until thick and lemon colored. Gradually add sugar, beating well. Add rum, vanilla, and salt, beating well.

Soften gelatin in cold water in a saucepan. Bring to a boil, stirring until gelatin dissolves. Cool slightly. Slowly pour gelatin into rum mixture; beat constantly. Cool completely.

Beat whipping cream until soft peaks form. Fold into rum mixture. Pour into a lightly oiled 4-cup mold, and chill until set. Unmold pudding onto a serving platter. Spoon Blackberry Sauce over pudding.

Created date

February 2010