If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This is a basic Danish rum pudding passed on to me from a dear friend of my mom. She would serve it with a strained raspberry sauce poured over the top. I thought it would be lovely served over a compote of pomegranate and raspberries. Or serve the compote over ice cream or pound cake! —inpatskitchen
Food52 Review: The final product is very tasty, especially if you like rum! It tastes just like the boozy trifle that my mother makes for Christmas, just without the sponge. It was delicious, though cooks should know that the booze isn't cooked, so the flavor really dominates. I'm definitely going to make this again! —thehappycook
Makes 6-8 servings
For the Compote
- 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 3/4 cup pomegranate seeds (arils)
- 3/4 cup fresh raspberries
- 1 cup best-quality pomegranate juice
- In a small saucepan, whisk the sugar and cornstarch together until well blended. Add the raspberries and pomegranate juice and heat to boiling, crushing the raspberries a bit with the back of a wooden spoon.
- Add the pomegranate arils and simmer the compote for 8 to 10 minutes until the mixture thickens. Cool and refrigerate.
For the Pudding
- 6 egg yolks from extra large eggs
- 1 cup granulated sugar
- 2 cups whole milk
- 1 packet granulated gelatin (1 tablespoon) mixed with 1/4 cup water
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 1/3 cup white rum
- Pomegranate seeds for garnish
- Beat the eggs and sugar together until very light. Pour the mixture into the top of a double boiler or a bowl set over simmering water. Slowly whisk in the milk and continue to whisk until the mixture thickens to coat the back of a spoon. Remove from the heat and whisk in the gelatin/water mixture. Cool and refrigerate until the pudding sets.
- Once the pudding is set, whip the cream. Stir the vanilla and rum into the pudding and then fold in the whipped cream. Return the mixture to the refrigerator to set further. (Overnight works well here.)
- To serve, spoon some of the compote into the bottom of a small dessert dish or glass, and then top with some of the pudding. Garnish with pomegranate seeds.
- NOTE: Make the parts the day before serving...makes life easier!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Berry Recipe
- This recipe was entered in the contest for Your Best Pomegranates
Make 3-ingredient frozen yogurt at home
Never buy frozen yogurt again.
The invincible beer can chicken.
Know (and shop) the basics.
How to line a baking pan.
The chicest apron around.