Rum pudding
Rum Pudding (Norwegian)
1 envelope plain gelatine
1/4 cup cold water
5 egg yolks, beaten
3/4 cup granulated sugar
1 pint hot milk
1/2 cup rum
1 cup whipping cream, whipped
Soak gelatine in cold water until soft.
Beat egg yolks with
sugar until frothy and lemon-colored, then slowly add hot milk,
stirring constantly.
Pour the mixture into top of a double boiler
over boiling water, and cook for a few minutes until smooth and
creamy.
Add gelatine mixture to this; blend well, then cool.
When cream is cool, add rum and whipped cream.
Pour into a mold
and chill for several hours.
Serve with raspberry sauce or whipped
cream.