RUM RAISIN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
SCANDINAVIAN RUM PUDDING
Rombudding, Rumminpuuro, Romgrot, Romfromage Not to be confused with Rommegrot, a sour cream pudding served at Norwegian wedding celebrations, this recipe results in a light and fluffy rum pudding similar to a Bavarian cream.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Soften the gelatin in the cold water. In a large metal bowl, beat the egg yolks, gradually adding the sugar. Beat until light and fluffy. Whisk in the cream (or milk) until blended.
- Place the bowl holding the egg mixture over a pan of boiling water and cook, whisking, until smooth and slightly thickened. Remove from the heat and add the gelatin-water mixture, stirring until blended. Set the bowl over ice water or refrigerate, stirring occasionally, until thick and syrupy but not set, about 15 to 25 minutes. Add the rum flavoring.
- Whip the egg whites until stiff. Fold the egg whites and whipped cream into the partially set pudding. Turn into a serving bowl and chill for 3 to 4 hours, or overnight, until set. Serves 12.
- Scandinavian Feasts.
Nutrition Facts : Calories 227.3, Fat 17.6, SaturatedFat 10.2, Cholesterol 159.3, Sodium 61.1, Carbohydrate 10.5, Sugar 8.6, Protein 5.6
CHOCOLATE RUM PUDDING WITH CANDIED VIOLETS
Steps:
- Place the cubes of chocolate cake or cookie crumbles in the bottom of six to eight 12-ounce champagne coupes or medium-size stemmed wine glasses. Brush with the cacao rum liqueur.
- In a small saucepan, sift the cocoa powder, salt, sugar and cornstarch into the half-and-half and then begin to heat. Heat, stirring, until the mixture reaches 180 degrees F. Add the chocolate and vanilla extract and cook, stirring, for one full minute. Pass the pudding through a fine-mesh sieve and then pour directly into the champagne coupes. Place plastic wrap on the surface of the pudding and set aside to cool for 30 minutes to 1 hour.
- Finish with 1 teaspoon candied violets and 1 tablespoon soft whipped cream per serving.
RUM RAISIN BREAD PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
- Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
- Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
RUM & RAISIN PUDDINGS
These individual desserts are deliciously naughty, so make plenty or you might have a fight on your hands when it comes to seconds
Provided by Good Food team
Categories Dessert, Dinner
Time 1h25m
Yield Makes 9
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
- Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
- Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
- To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.
Nutrition Facts : Calories 870 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 72 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
RUM PUDDING
My mother-in-law made this and it's sooo good. This is alchoholic, so it's not reccomended for children. It does need to chill several hours (overnight is best) and is the cooking time. Posted for Zaar World Tour 05
Provided by Amis227
Categories Dessert
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak gelatin 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.
- Note: Gelatin equilavents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.
Nutrition Facts : Calories 561, Fat 31.6, SaturatedFat 18.3, Cholesterol 334.6, Sodium 95.6, Carbohydrate 45.5, Sugar 37.6, Protein 9.8
RUM SAUCE FOR BREAD PUDDING
A rich & delicious rum sauce. I like to spoon it on individual servings and eat it warm. My husband loves this dessert!
Provided by Mona Theriot
Categories Sauces
Time 8m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a heavy sauce pan combine flour and sugar.
- Stir in milk.
- Cook over medium heat to bubbly boil stage, stirring constantly for about 2-3 minuutes.
- Remove from heat, add butter and rum extract.
- Pour over warm bread pudding, or add to servings separately.
Nutrition Facts : Calories 1317.2, Fat 44.2, SaturatedFat 27.7, Cholesterol 128.1, Sodium 440.4, Carbohydrate 225.1, Fiber 0.4, Sugar 200.2, Protein 10.6
BAKED CHRISTMAS PUDDING AND RUM SAUCE
Light Christmas pudding. My family does not like all the peel and dried fruits. This pudding is very tasty without being to heavy. This recipe was printed in the local newspaper 25 years ago.
Provided by anola
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Pudding:.
- Cream margarine. Add sugar, eggs and mincemeat. Sift dry ingredients. Combine jelly, orange peel, juice and add alternately with flour mixture. Stir in 1 cup walnuts (optional). Pour into greased 10 inch tube pan. Bake in 325 degree oven for 80-90 minutes. Cool and unmold. (the mincemeat used in this recipe is canned mincemeat used for fruit pies, not ground meat).
- Sauce:.
- Combine sugar, butter and cornstarch. Dissolve in water. Bring slowly to boiling point stirring occasionally. Cook until thickened. Remove from heat.
- Serve over pudding. If sauce has cooled at serving time reheat.
Nutrition Facts : Calories 777.2, Fat 19.6, SaturatedFat 7.8, Cholesterol 66.7, Sodium 521.7, Carbohydrate 147.8, Fiber 1.8, Sugar 107.7, Protein 4.4
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THE ULTIMATE RUM CAKE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
4.9/5 (8)Total Time 30 minsEstimated Reading Time 5 mins
- Adjust oven rack to middle position and heat oven to 350°F/180°C. Grease well a 12-cup (10-inch) bundt pan and set aside.
- To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy. Occasionally scrape down the sides and bottom of the bowl. Add eggs, one at a time, beating well after each addition. Add heavy cream (or milk), rum, and vanilla, and beat until combined. On low speed, beat in the flour mixture and mix just until combined.
- Scrape batter into prepared pan and smooth the top. Bake for 40-50 minutes or until a skewer inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil.
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