SCANDINAVIAN RUM PUDDING
Rombudding, Rumminpuuro, Romgrot, Romfromage Not to be confused with Rommegrot, a sour cream pudding served at Norwegian wedding celebrations, this recipe results in a light and fluffy rum pudding similar to a Bavarian cream.
Provided by Olha7397
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Soften the gelatin in the cold water. In a large metal bowl, beat the egg yolks, gradually adding the sugar. Beat until light and fluffy. Whisk in the cream (or milk) until blended.
- Place the bowl holding the egg mixture over a pan of boiling water and cook, whisking, until smooth and slightly thickened. Remove from the heat and add the gelatin-water mixture, stirring until blended. Set the bowl over ice water or refrigerate, stirring occasionally, until thick and syrupy but not set, about 15 to 25 minutes. Add the rum flavoring.
- Whip the egg whites until stiff. Fold the egg whites and whipped cream into the partially set pudding. Turn into a serving bowl and chill for 3 to 4 hours, or overnight, until set. Serves 12.
- Scandinavian Feasts.
Nutrition Facts : Calories 227.3, Fat 17.6, SaturatedFat 10.2, Cholesterol 159.3, Sodium 61.1, Carbohydrate 10.5, Sugar 8.6, Protein 5.6
SCANDINAVIAN RUM PUDDING
Make and share this Scandinavian Rum Pudding recipe from Food.com.
Provided by tornadoes three
Categories Dessert
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soften the gelatin in the cold water.
- In a large metal bowl, beat the egg yolks, gradually adding the sugar. Beat until light and fluffy.
- Whisk in the cream (or milk) until blended.
- Place the bowl holding the egg mixture over a pan of boiling water and cook, whisking, until smooth and slightly thickened.
- Remove from the heat and add the gelatin-water mixture, stirring until blended.
- Set the bowl over ice water or refrigerate, stirring occasionally, until thick and syrupy but not set, about 15 to 25 minutes.
- Add the rum flavoring.
- Whip the egg whites until stiff.
- Fold the egg whites and whipped cream into the partially set pudding.
- Turn into a serving bowl and chill for 3 to 4 hours, or overnight, until set.
- Serves 12.
Nutrition Facts : Calories 810.9, Fat 52.7, SaturatedFat 30.5, Cholesterol 478, Sodium 258.6, Carbohydrate 31.6, Sugar 25.8, Protein 49.9
RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE
This easy recipe combines my favorite things in this world -- bread pudding, apples, raisins, vanilla, and rum! The sauce thickens atop the bread pudding, providing an attractive and delicious glaze. We never have leftovers!
Provided by CHICAGOCOOKS22
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.
- Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.
- Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.
- Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.
- While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.
- Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.
Nutrition Facts : Calories 362.4 calories, Carbohydrate 54.3 g, Cholesterol 75.6 mg, Fat 12 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 6.4 g, Sodium 244.5 mg, Sugar 42.3 g
SWEDISH RICE PUDDING
A favorite with Swedes in our Swedish organization - creamy on top and dense on the bottom. Serve with whipping cream and/or sweetened berries, if desired.
Provided by Karen Olson
Categories World Cuisine Recipes European Scandinavian
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish.
- Stir milk into rice until evenly combined. Mix eggs, sugar, pudding mix, butter, vanilla extract, and salt into rice mixture; transfer to the prepared baking dish.
- Bake in the preheated oven until a knife inserted in the pudding comes out clean, about 1 hour.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 47.2 g, Cholesterol 108.9 mg, Fat 8.1 g, Fiber 0.3 g, Protein 7.8 g, SaturatedFat 4.1 g, Sodium 394.5 mg, Sugar 32.9 g
SCANDINAVIAN RHUBARB PUDDING
Provided by Nika Standen Hazelton
Categories Milk/Cream Dessert Valentine's Day Low Sodium Vanilla Rhubarb House & Garden
Yield Serves 4
Number Of Ingredients 8
Steps:
- Trim rhubarb and cut into 1/2" slices. Combine with water and sugar and simmer until soft. Stir in vanilla. Blend cornstarch with a little cold water to make a smooth, stiff paste. Stir into rhubarb and cook for 5 minutes, or until thickened and clear. Stir constantly. Pour rhubarb into glass serving dish and chill. At serving time, whip cream. When frothy, add sugar and vanilla and whip until stiff. Pipe through pastry tube in decorative swirls on pudding, or cover top of pudding with spoonfuls of whipped cream.
CHOCOLATE RUM PUDDING
Categories Milk/Cream Rum Chocolate Dessert Chill Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 serving
Number Of Ingredients 8
Steps:
- Vigorously whisk together yolk, 1 tablespoon sugar, flour, and a pinch of salt until well blended. Heat milk and 3 tablespoons cream in a small heavy saucepan until hot but not boiling. Add about one third of hot milk to yolk mixture in a slow stream, whisking constantly. Add remaining milk, whisking, then transfer to saucepan. Bring to a simmer, whisking constantly, then continue to simmer, still whisking constantly, until thickened, about 1 minute.
- Remove from heat and add chocolate, rum (to taste), and espresso powder if using. Let stand until chocolate is melted, about 30 seconds, then whisk until smooth. Transfer to a glass and chill, covered, at least 30 minutes to cool quickly to room temperature.
- Just before serving, vigorously whisk remaining 3 tablespoons cream with remaining 1/2 teaspoon sugar in a small bowl until it holds soft peaks. Top pudding with whipped cream.
RUM & RAISIN PUDDINGS
These individual desserts are deliciously naughty, so make plenty or you might have a fight on your hands when it comes to seconds
Provided by Good Food team
Categories Dessert, Dinner
Time 1h25m
Yield Makes 9
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
- Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
- Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
- To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.
Nutrition Facts : Calories 870 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 72 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
BREAD PUDDING WITH RUM SAUCE
Although this dish is a great way to use up old bread, it can also be made with fresh bread. Serve it with a scoop of mango ice cream.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 x 2-inch ovenproof baking dish. In a small bowl, combine the raisins and rum and set aside.
- Remove the crusts from the bread. In a blender or food processor, blend the crusts into bread crumbs. Set aside 3 tablespoons and reserve the rest for another use. Cube the bread and put the pieces into a large bowl. Pour the milk and coconut milk over the bread. Set aside to saturate completely.
- In a separate bowl, beat together the eggs, sugar, vanilla, cinnamon, and nutmeg. Pour it over the bread along with the raisins and rum. Stir the mixture until well blended. Pour it into the baking dish and sprinkle the 3 tablespoons of bread crumbs over the top. Bake for 40 minutes.
- Meanwhile, prepare the sauce. In a small saucepan, combine the brown sugar, water, butter, and rum. Bring to a boil over medium-high heat and boil gently until thickened, about 10 minutes. Pour a little over each portion when serving.
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