This Rummed Maple Pudding is a sophisticated yet comforting dessert that marries the warmth of dark rum with the sweet, earthy notes of maple syrup. Ladyfingers are soaked in rum to provide a moist, flavorful base, while the filling is a light, airy whipped evaporated milk mixture stabilized with gelatin and sweetened with maple. Chopped pecans add a delightful crunch and nutty depth, contrasting beautifully with the smooth pudding texture. It&# 226;ÂÂs an elegant make-ahead dish perfect for holiday gatherings, dinner parties, or any occasion where you want to serve something special without spending hours in the kitchen. The flavors meld together during chilling, resulting in a harmonious and satisfying treat.
Rummed Maple Pudding
Description
This Rummed Maple Pudding is a sophisticated yet comforting dessert that marries the warmth of dark rum with the sweet, earthy notes of maple syrup. Ladyfingers are soaked in rum to provide a moist, flavorful base, while the filling is a light, airy whipped evaporated milk mixture stabilized with gelatin and sweetened with maple. Chopped pecans add a delightful crunch and nutty depth, contrasting beautifully with the smooth pudding texture. It&# 226;ÂÂs an elegant make-ahead dish perfect for holiday gatherings, dinner parties, or any occasion where you want to serve something special without spending hours in the kitchen. The flavors meld together during chilling, resulting in a harmonious and satisfying treat.Ingredients
Directions
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Place water in a small saucepan and sprinkle gelatin over it; let soak for 5 minutes.
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Arrange ladyfingers in a single layer in a shallow dish and pour the dark rum over them to coat evenly.
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Let the ladyfingers soak in the rum for 5 minutes, then set aside.
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Using a hand mixer or whisk, beat the chilled evaporated milk until it becomes light and fluffy.
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Place the gelatin mixture over low heat and stir gently until the gelatin is completely melted.
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Stir the maple syrup (or maple-flavored syrup) into the melted gelatin mixture.
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Gently fold the maple-gelatin mixture and chopped pecans into the whipped evaporated milk.
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Line the bottom of an 8-cup deep dish with half of the rum-soaked ladyfingers, breaking them as needed to fit.
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Pour half of the maple milk mixture over the ladyfingers.
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Cover with the remaining ladyfingers, then pour the remaining maple milk mixture on top.
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Refrigerate for at least 4 hours, or until the pudding is firm.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 510.4kcal
- % Daily Value *
- Total Fat 23.8g37%
- Saturated Fat 9.2g46%
- Cholesterol 43.8mg15%
- Sodium 181.0mg8%
- Total Carbohydrate 57.9g20%
- Dietary Fiber 1.4g6%
- Sugars 47.1g
- Protein 17.4g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the evaporated milk is very cold before whipping to achieve the best volume and stability.
For a non-alcoholic version, substitute the dark rum with an equal amount of strong brewed coffee or additional maple syrup.
This pudding holds well in the refrigerator for up to 3 days. Cover tightly with plastic wrap to prevent it from absorbing other odors.
Real maple syrup provides a deeper, richer flavor than maple-flavored syrup, but both work well depending on your preference and budget.
If the mixture seems too thin after whipping, ensure the gelatin was fully dissolved and cooled slightly before folding in to avoid melting the whipped structure.
