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Holiday Eggnog Pudding Recipe
|Unflavored gelatin||9 Ounce (3 Packages)|
|Packed brown sugar||50 Milliliter (1/4 Cup)|
|Boiling water||250 Milliliter (1 Cup)|
|Ice water||250 Milliliter (1 Cup)|
|Rum||15 Milliliter (1 Tablespoon)|
|Commercial eggnog||500 Milliliter (2 Cups)|
|Whipped cream||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1970 Calories from Fat 510
% Daily Value*
Total Fat 58 g88.5%
Saturated Fat 35.6 g178.2%
Trans Fat 0 g
Cholesterol 377.8 mg125.9%
Sodium 820.9 mg34.2%
Total Carbohydrates 120 g40%
Dietary Fiber 0 g
Sugars 93.9 g
Protein 238 g475.1%
Vitamin A 16.1% Vitamin C 12.5%
Calcium 88% Iron 23.4%
*Based on a 2000 Calorie diet
Stir in ice water and rum; refrigerate until chilled and thickened enough to mound when dropped from spoon.
Beat at medium speed until light and fluffy; gradually beat in eggnog in thin steady stream.
Rinse 4 cup (1 L) 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.