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Danish Rum Pudding Recipe

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This recipe for Danish Rum Pudding is from The Original Brenteson Buffet plus more from the Jacobsens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. sugar
1 env. gelatin
1/4 tsp. salt
2 c. milk
4 egg yolks, slightly beaten
1 T. Rum
1 c. cream whipped with 1 tsp vanilla
1 pkg raspberry Junket with fresh or frozen raspberries
Directions:
Directions:
Cook sugar, gelatin, salt, milk, and egg yolks over medium heat in double boiler just until mixture comes to a boil or coats the spoon. Add 1 tablespoon of rum. Place in pan of cold water; cool until mixture mounds slightly when dropped from spoon. Fold in whipped cream (1 cup cream and 1 teaspoon vanilla.) Chill at least 4 hours.
TOPPING: Use 1 package raspberry junket with fresh or frozen raspberries. I use the juice of the raspberries with water to equal liquid when making junket.
This is the dessert we always have on Christmas Eve.

 

 

 

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