- 3 pkg. (each 7 gm) unflavored gelatin
- 1/4 cup packed brown sugar
- 1 cup boiling water
- 1 cup ice waer
- 1 tbsp rum
- 2 cups commercial eggnog
- Whipped cream
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 med., speed until light and fluffy; gradualy beat in eggnog in thin steady stream.
Rinse 4-cup 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.