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Rum Pudding (Norwegian)



  • 1 envelope plain gelatine
  • 1/4 cup cold water
  • 5 egg yolks, beaten
  • 3/4 cup granulated sugar
  • 1 pint hot milk
  • 1/2 cup rum
  • 1 cup whipping cream, whipped
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  1. Soak gelatine in cold water until soft. Beat egg yolks with sugar until frothy and lemon-colored, then slowly add hot milk, stirring constantly.
  2. Pour the mixture into top of a double boiler over boiling water, and cook for a few minutes until smooth and creamy.
  3. Add gelatine mixture to this; blend well, then cool.
  4. When cream is cool, add rum and whipped cream.
  5. Pour into a mold and chill for several hours.
  6. Serve with raspberry sauce or whipped cream.

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