Scandinavian Rum Pudding Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
• Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
• Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
• Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
• While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
• Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

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.

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside.
• Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely.
• In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
• Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.

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.

Steps:

• Combine rice, eggs, sugar, salt, milk, raisins, and lemon.
• Spray a baking dish with cooking spray and pour in the rice mixture. Tap the dish on the counter to settle it.
• Sprinkle the top with the cinnamon and nutmeg and drop small pieces of the butter evenly across the pudding.
• Bake for 1 hour and 350°F May be served warm or cold.