Rum Pudding (Rumpudding) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 eggs | 1/2 cup sugar | 1/2 teaspoon grated lemon rind |
| 3/4 cup rum | 1 tablespoon gelatine | 2 cups heavy cream |
| 1 | Beat the eggs until light with the sugar and lemon rind. Thicken this mixture in a double boiler, and add the rum. Soak the gelatine in 3 tablespoons water, heat, and dissolve. Stir into the mixture and let cool. Whip the cream until stiff and fold into the mixture. Place the pudding in a moist mold, chill thoroughly, and unmold. |