You are here

Holiday Eggnog Pudding

Canadian.Recipes's picture
Ingredients
  Unflavored gelatin 9 Ounce (3 Packages)
  Packed brown sugar 50 Milliliter (1/4 Cup)
  Boiling water 250 Milliliter (1 Cup)
  Ice water 250 Milliliter (1 Cup)
  Rum 15 Milliliter (1 Tablespoon)
  Commercial eggnog 500 Milliliter (2 Cups)
  Whipped cream 1⁄4 Cup (4 tbs)
Directions

In large bowl, combine gelatin and brown sugar; stir in boiling water until gelatin is dissolved.
Stir in ice water and rum; refrigerate until chilled and thickened enough to mound when dropped from spoon.
Beat at medium speed until light and fluffy; gradually beat in eggnog in thin steady stream.
Rinse 4 cup (1 L) pudding mould with cold water but do not dry; pour in eggnog mixture.
Cover with plastic wrap and refrigerate until firm, about 4 hours, or overnight.
Invert onto serving plate; cover mould with hot damp tea towel and shake gently until pudding is released.
Garnish with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Dish: 
Pudding
Occasion: 
Christmas
Interest: 
Party

Rate It

Your rating: None
4.233335
Average: 4.2 (15 votes)