Hot buttered rum pudding from Sweet Enough (page 150) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Hard-roasted pears; 50/50 (Tangy whipped cream)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans, and bourbon for dark rum. Refrigerate for at least two hours.

  • anya_sf on August 05, 2023

    Be careful when you add the vanilla and rum to the butter - it will splatter a lot! Portions are small, but that was okay as this was disappointing. Texture was too thick, and while part of me appreciated that it wasn't overly sweet, I expected (and wanted) something sweeter. The suggested 50/50 topping was good on its own, but did not complement the pudding; sweetened whipped cream would have been better.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.