If you feel the urge to indulge in a velvety, delectable dessert that fills your kitchen with a sweet aroma, then you should try out rum raisin pudding. This delectable treat is a match made in heaven for special occasions, potlucks, or when you want to satisfy your sugar cravings. The perfect rum raisin pudding blends the rich, sweet flavors of raisins soaked in rum with a smooth, creamy custard base, creating a harmonious symphony of taste and texture. So, if you're ready to embark on a culinary adventure that's sure to impress your taste buds, let's dive into the marvelous world of rum raisin pudding recipes.
Check out the recipes below so you can choose the best recipe for yourself!
RUM RAISIN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
APPLE, RUM AND RAISIN BREAD PUDDING
A delicious bread pudding served warm or cold with custard sauce, whipped cream, or recipe #9347. Also good for breakfast with maple syrup. I used recipe #78579 to prepare the baking dish and added more raisins. From Foodland Ontario booklet.
Provided by foodtvfan
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
- Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
- In a small bowl, combine raisins and rum or apple juice. Set aside.
- In another bowl, toss together apples, cinnamon and remaining brown sugar.
- Add raisin and apple mixtures to the softened bread, mixing well.
- Spread evenly in a greased 8"x8"x2" baking pan.
- Drizzle with the melted butter.
- Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
- Serve warm or cold.
RUM-RAISIN BREAD PUDDING WITH SPICED RUM SAUCE
This recipe sums up everything great about the holidays! Treat yourself and your guests to this delicious indulgence!
Provided by skat5762
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
- Butter 13x9x2-inch glass baking dish.
- Whisk eggs in large bowl to blend.
- Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
- Stir in bread and raisins.
- Pour mixture into prepared baking dish.
- Cover and refrigerate 2 hours.
- Preheat oven to 350°F.
- Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
- Cool slightly (pudding will fall).
- Serve warm with Spiced Rum Sauce.
- --------SPICEDRUM SAUCE --------.
- Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
- Add cream, rum, and cinnamon and bring to simmer.
- Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
- Serve warm.
- (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
- Makes 1 1/2 cups.
RUM-RAISIN PUDDING
Full of the flavors of rum-raisin ice cream, this dessert is creamy and delicious; use our Vanilla Pudding as a base.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 3
Steps:
- Combine 1/4 cup raisins and 1/3 cup rum in a small saucepan; bring to a boil. Remove from heat, and cover; set aside until cool.
- Remove raisins from rum, and reserve. Mix rum into 1 recipe cooled Vanilla Pudding. Garnish with reserved raisins.
PINEAPPLE, RAISIN, AND RUM BREAD PUDDING
This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.
Provided by Dreamgoddess
Categories Dessert
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Combine pineapple, milk and bread in mixing bowl.
- Stir together and let stand 10 min.
- Stir in the remaining ingredients.
- Pour mixture into lightly oiled 9 x 9 in. baking pan.
- Last 3 ingredients are for glaze.
- Melt margarine .
- Add rum and brown sugar and stir just until sugar is dissolved.
- Spoon in thin layer over top of pudding.
- Bake for 25 min, top with almonds.
- Bake for another 15 to 20 min, or until top is golden brown and turning crusty.
- Serve warm.
APPLE RUM-RAISIN RICE PUDDING
Steps:
- Preheat oven to 375 Prepare a 9x13 pan Combine rice, raisins and apples in a large bowl. Combine well. combine the remaining pudding ingredients in a medium bowl. Whisk until blended and the sugae has dissolved. Add to the rice bowl and mix well. Pour into prepared pan Mix topping ingredients in a small bowl with a fork until forming pea-size crumbles. Distribute over the rice pudding Cook in preheated oven for 40 minutes until the apples are soft all the way through
RUM RAISIN RICE PUDDING
Categories Dessert Casserole/Gratin Winter
Number Of Ingredients 13
Steps:
- 1. Make the raisins: In a small saucepan set over low heat, combine the raisins with the rum and sugar. Add enough water to cover the raisins and cook until the raisins are plump, about 5 minutes. Remove the saucepan from the heat and set aside. 2. Make the pudding: In a large saucepan, combine the water with a pinch of salt and bring to a boil. Whisk in the rice and return to a simmer. Cook over medium heat until the rice is cooked through, about 14 minutes. Strain the rice into a colander, then return it to the same saucepan. Add the milk, the heavy cream and the vanilla bean pod and seeds, then bring the mixture to a simmer over medium heat. 3. Meanwhile, in a small bowl, whisk the sugar with the egg yolks until smooth. Slowly whisk ½ cup of the hot rice mixture into the egg mixture to prevent the eggs from curdling. Add the yolks to the rice mixture and cook, stirring constantly with a wooden spoon, until the mixture thickens and the cream coats the back of the spoon, about 6 minutes. 4. Fill a large bowl with ice. Pour the rice pudding into a separate bowl and place it on the ice to cool quickly. Remove the vanilla bean pod and discard. Once cool, divide the rice pudding among four bowls. Divide the rum raisins and their liquid among the bowls and serve immediately. Reprinted with permission from "Southern Comfort: A New Take on the Recipes We Grew Up With" by Allison Vines-Rushing and Slade Rushing, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc."
Tips:
- Use high-quality rum and raisins for the best flavor.
- Soak the raisins in the rum overnight or for at least 8 hours before using.
- If you don't have time to soak the raisins, you can simmer them in the rum for 15 minutes.
- Use a combination of bread cubes and cake crumbs for a richer flavor and texture.
- Don't overmix the batter, as this will result in a tough pudding.
- Bake the pudding in a greased and floured baking dish.
- Serve the pudding warm with custard, whipped cream, or ice cream.
Conclusion:
Rum raisin pudding is a classic dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like it boozy or not, with a lot of raisins or just a few, this pudding is sure to please everyone at your table. So next time you are looking for a delicious and easy dessert, give rum raisin pudding a try.
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