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Rum Pudding

Rum pudding from Erken & Caroline Steen (1900), serves 8–10. Gelatine is cooked with 1 l cream, mixed into a beaten mass of 8 yolks and 250 g sugar, cooled, flavoured with 1 dl rum and set in a mould. Served with red sauce. Original total price: kr. 1.99½.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 214 (falt i det fri)

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About the dish

Rompudding fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900) – en rik fløtepudding satt med gelatin og smakt til med rom, beregnet på 8 til 10 personer. Serveres kald med rød saus.

How to make it

  1. 1

    Cook cream and gelatine

    Whisk the gelatine and cream well together over the heat and bring to a boil.

  2. 2

    Beat the yolks

    Beat the egg yolks well with the sugar to a pale mass.

  3. 3

    Combine

    Pour the boiling cream into the beaten yolks while stirring, and let the mixture cool.

  4. 4

    Add the rum

    Stir in the rum once the mixture has cooled.

  5. 5

    Set in a mould

    Pour the pudding into a moistened mould and let it set in the cold. Serve with red sauce. Serves 8–10.

Changes from the original

Mengder er beholdt (¼ kg sukker gjengitt som 250 g). Prisene er utelatt og teksten modernisert. Inneholder alkohol (rom).

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Frequently asked questions

Does the rum pudding contain alcohol?
Yes, it is flavoured with 1 dl rum, which is not cooked off because it is added after cooling.
How many does the pudding serve?
The original states 8 to 10 people.

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