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Rum Pudding with Raspberry Sauce

1       3-ounce package unflavored gelatin
1/2    cup cold water
3       cups boiling water
6       egg yolks
1       cup sugar
1       cup light rum
3       cups heavy cream, whipped

Assemble ingredients and utensils. Soften gelatin in cold water in a bowl. Dissolve this mixture in boiling water. Cool in the refrigerator, stirring occasionally until the mixture becomes thickened. Beat egg yolk with sugar until lemon colored. Gradually stir into the cooled and slightly thickened gelatin mixture. Stir in rum. Whip cream and fold into mixture. Spray 16 one-half cup molds with non-stick cooking spray for easy removal. Pour mixture into molds and chill. Top with Raspberry Sauce when ready to serve. Yield: 16 to 20 servings


Raspberry Sauce:

1 10-ounce packages of frozen raspberries

2  cups sugar

In a large saucepan, combine raspberries and sugar. Boil for 5 minutes, pressing the berries to release juices. Strain and chill. Serve over Rum Pudding. Yield: about 4 cups sauce

From Meet Me on St. Simons Island

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