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Rum Pudding

4 servings

Ingredients

• 0.5 l sweet cream
• 250 g sugar
• 10 pcs eggs
• 1 pcs lemon (zest)
• 0.25 l rum
• 50 g gelatin

Instructions

1. Grate the lemon zest onto the sugar.
2. Bring sugar, cream, and gelatin to a boil.
3. Whisk the egg yolks with a little reserved cream and, after removing the pot from the heat, carefully stir into the mixture.
4. Then stir in the rum and continue stirring until the mixture has cooled slightly.
5. Pour the mixture into an oiled mold and invert after it has completely cooled.
6. Serve with red wine or currant sauce or fruit juice.

Modernized from a treasured 19th-century German cookbook.