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Rum Pudding With Blackberry Sauce

Yield 8 servings


  • 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
  • Blackberry Sauce

How to Make It

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

  2. 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.

  3. 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.

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