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Rum Pudding I

Rum Pudding I from Erken 1914: cream boiled with gelatin and poured into egg yolks whipped with sugar, cooled, flavored with rum, set in a rinsed mold and served with red sauce for 8–10 people.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 487 (falt i det fri)

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About the dish

Rum pudding was a classic party dessert in Norwegian middle-class homes. Erken gives two versions; this is the rich, custard-like one with cream and eight egg yolks.

How to make it

  1. 1

    Boil the cream

    Soak the gelatin in cold water. Whisk the gelatin and cream together over the heat and bring to a boil.

  2. 2

    Whip the egg yolks

    Whip the egg yolks and sugar white and airy for about 15 minutes.

  3. 3

    Combine

    Pour the boiling cream into the egg mixture in a thin stream while whisking constantly. Cool, then stir in the rum.

  4. 4

    Set and serve

    Pour into a mold rinsed with cold water and chill until the pudding is set. Turn out onto a platter and serve with red sauce. Serves 8–10 people.

Changes from the original

Gelatin is given both in grams and in sheets. "1/4 kg sugar" is written as 250 g. The whipping time is kept, but an electric mixer is recommended.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 487)~87% of the text changedremovedadded
25 g gr. gelatin (ca. 12 plater, bløtlagt). 1 l fløte. 1. fløte 8 stk eggeplommer. 250 g sukker. eggeblommer 1/4 kg. sukker 1 dl rom. Bløtlegg gelatinen i kaldt vann. Visp gelatin del. rum. Gelatin og fløte sammen vispes godt over varmen ilden og gi det gives et oppkok.. Visp eggeplommer og sukker hvitt og luftig i ca. 15 minutter.. Hell opkok. — Eggeblommerne vispes 1/4 time med sukkeret; heri heldes den kokende fløten i eggeblandingen i tynn stråle under stadig visping. Avkjøl, og rør inn rommen.. Hell i en form skylt fløte, avkjøles, tilsættes rum. Heldes i kaldt vann og sett kaldt til puddingen er stiv. Hvelv på fat og server vætet form. Serveres med rød saus. Rekker til 8–10 — Til 8 à 10 personer.

Note on Modernised

Gelatin oppgitt både i gram og plater. «1/4 kg sukker» er skrevet som 250 g. Vispetiden er beholdt, men det anbefales elektrisk visp.

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Frequently asked questions

Why is the total time 6 hours when the preparation itself is quick?
Most of the time goes to setting. The pudding is poured into a rinsed mold and must chill for several hours before it can be turned out and served.
How do I keep the egg yolks from curdling?
Whip the egg yolks with the sugar for a quarter hour, and pour the boiling cream in a thin stream while whisking. Let the mixture cool before adding the rum – the rum should not be boiled, or it loses its aroma.
What is it served with, and how many does the recipe serve?
It is served with red sauce (berry/fruit sauce). The recipe with 25 g gelatin, 1 liter cream, 8 egg yolks, 250 g sugar and 1 dl rum serves 8–10 people. From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 487.

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