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Eggnog pudding


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Eggnog pudding 0 Picture


  • 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



Step 1

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.

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