Serves: 6
Total Calories: 50
Beat egg yolks with sugar; beat egg whites; beat cream. Mix together carefully and add rum. Soften gelatin with a little water 5 minutes. Add enough boiling water to make 1/2 cup. Be sure gelatin is all dissolved. Cool for about 10 minutes but do not allow to stiffen. Mix gelatin and rum mixture together. Pour into mold which has been rinsed in cold water. Place in refrigerator to stiffen. Decorate with whipped cream or drained marchino cherries, red or green.
This Rum Pudding recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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