Foodies in the World

Pudding with Rum Sauce



Hi Foodies! Happy New Year 2014 to all! Here’s our first recipe of the year. A great pudding made ​​with bread that is advanced from the Christmas parties, accompanied by a tasty Rum sauce. Ideal to recover from the holidays, from Christmas dinners and nice walks. Another recipe from our dear Sandy from Mauritius! Our regular contributor.

And as her … many of you can collaborate with us in this blog! What are you waiting for?

We are waiting for you, your tips, recipes, ideas, drawings, …

In the meantime … Bon Appetit!




For the Pudding:


-300 gr of French/baguette, old at least 2 days, diced.

-1 liter of full cream milk

-3 eggs, lightly beaten

-2 cups of sugar

– 2 tbsp unsalted butter, melted.


For the Old Rum Sauce:


-1/2 cup of butter, melted

-1 cup of sugar

– 1 egg

– 1cup of good 5 years old Mauritian Rum (or similar).


Begin preheating the oven to 360 Fahrenheit (180 Celsius).


To do the pudding you have to mix all the ingredients together in a large mixing bowl. The mixture should be very moist but not soupy.


Pour the pudding mix into a well buttered Teflon mold.


To the oven!  bake for 45 minutes until set. Always at 360 Fahrenheit (180 Celsius).


You’ll  understand when the pudding is done … because edges start to get a bit brown and pulls away from the edge of the mold. You can also make the pudding in individual ramekins.


For the sauce melt butter in a saucepan and add sugar and whisk to blend, over low heat. Remove from heat and blend the egg. Finally, you have to gradually beat in rum. The sauce should be soft, creamy and smooth.


Serve the pudding warm with sauce on the side or, if you prefer you can pour the sauce on top of the puddings just before serving.




This recipe is dedicated to Sandy and all her family 😉


Thanks Sandy!


Happy 2014 !!!!



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