RUM RAISIN PUDDING
A rich, creamy raisin pudding flavored with rum, vanilla and cinnamon!
2/3 c. sugar
5 T. cornstarch
4 c. non-dairy creamer, plain (Rich’s Non-Dairy-Creamer is gluten-free)
4 t. vanilla extract
2 t. cinnamon
couple dashes salt
1 c. raisins
1/2 c. rum
In large saucepan combine sugar and cornstarch. Stir to mix well.
Add remaining ingredients, except nutmeg.
Stir well and cook over medium-low heat, stirring continuously till thickened. If cinnamon doesn’t thoroughly dissolve, then stir briskly with a wire whisk till it does.
Continue to cook, uncovered, at a slow boil for 7-10 minutes, to reduce liquid and soften raisins, stirring frequently. Pudding will be thin, however, when done.
Ladle into dessert cups, sprinkle with nutmeg, then refrigerate till chilled and set.
Notes: This dessert may be made 1-2 days in advance of serving. Cover and keep refrigerated. The longer it sets, the more mature and rounded the flavors become.
Serve small portions, since the flavors are rich.