Rumbudding Recipe

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Sheri Zarnick


This is an old recipe I found in an old farmhouse my husband was remodeling. The entire kitchen was covered in old recipes on the wall as wall paper. I took time to write them all down while my husband worked on the rest of the house. I love the story history has to tell through recipes. Here I can share my treasure with everyone who has a love for cooking. In notes on the bottom From Tivoli et Denmark.

★★★★★ 1 vote


egg yolks
6 Tbsp
1/4 tsp
2 Tbsp
1 Tbsp
gelatin, unflavored
3/4 c
cold water
1 c
whipping cream
1 c
fruit cocktail, juice
1 1/2 tsp
juice of a quarter of a lemon
1 dash(es)
red food coloring


1Beat eggs and sugar well; add 2 T. rum and the salt. Soak gelatin in the cold water,dissolve over hot water. (meaning if it's not dissolved, steam over hot boiling water)then add to egg mixture. As it thickens, stir in whipped cream. Chill in molds.
2Fruity Sauce:
Bring 1 c. fruit cocktail juice to boil. Mix cornstarch with 1/4c of some of the reserved juice(cold) until smooth. Add to boiling juice. Stir constantly. Add juice of a 1/4 of a lemon, a dash of rum, and red food coloring to make the sauce Red.
3Chill and serve with pudding.

About this Recipe

Course/Dish: Puddings