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Danish Rum Pudding
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Source: Kimballton Centennial Cookbook 1883-1983
| 3 tblsp | gelatin |
| 3 cups | cold water |
| 9 | egg yolks |
| 1 1/2 cup | sugar |
| 1 cup | rum |
| 3 cups | whipped cream |
| Dissolve gelatin in water, cook until clear, cool. Cream eggs and sugar well, add rum. Add to cooled gelatin. Fold in whipped cream. Must make day ahead. Serve with strawberry sauce. Serves 20! Mother's Rum Pudding | |
| 1/2 pint | whipped cream |
| 2 | eggs |
| 1 cup | sugar |
| 4 tblsp | rum |
| 1 envelope | Knox gelatin |
Soak gelatin in 1/2 cup cold water. Add to 1/2 cup hot milk or water. Add rum. Beat egg yolks and sugar. Add to above.
Beat egg whites and cream seperately and fold into gelatin mixture when congealed. Can use rind and juice from 1 lemon instead of rum but use water instead of milk.
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