RUM RAISIN PUDDING
A rich, creamy raisin pudding flavored with rum, vanilla and cinnamon!
Serves 6-8
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
nutmeg
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.
CHEF DAVIES-TIGHT™ 