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Holiday Eggnog Pudding

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

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1970 Calories from Fat 510

% Daily Value*

Total Fat 58 g88.5%

Saturated Fat 35.6 g178.2%

Trans Fat 0 g

Cholesterol 377.8 mg125.9%

Sodium 820.9 mg34.2%

Total Carbohydrates 120 g40%

Dietary Fiber 0 g

Sugars 93.9 g

Protein 238 g475.1%

Vitamin A 16.1% Vitamin C 12.5%

Calcium 88% Iron 23.4%

*Based on a 2000 Calorie diet

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Holiday Eggnog Pudding Recipe