Make Ahead

Rum Pudding with Pomegranate Raspberry Compote

December  2, 2012
5 Ratings
  • Makes 6-8 servings
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

Test Kitchen Notes

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! —Victoria Ross

What You'll Need
  • 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
  • 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
  • 1/4 to 1/3 cups white rum
  • Pomegranate seeds for garnish
  1. For the Compote
  2. 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.
  3. Add the pomegranate arils and simmer the compote for 8 to 10 minutes until the mixture thickens. Cool and refrigerate.
  1. For the Pudding
  2. 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.
  3. 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.)
  4. 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.
  5. NOTE: Make the parts the day before serving...makes life easier!

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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

1 Review

susan J. December 12, 2021
Reading other recipes for Rum pudding, you should add the whipped cream, vanilla and rum when the gelatin firsts starts to set. I used 1/3 cup of rum and thought it could use more. I also whipped the egg whites to stiff peaks and folded them into the mixture with the whipped cream.