Butter-Rum Pudding Cakes

Butter-Rum Pudding Cakes
Photo by Scott Phillips


  • 3 Tbs. good-quality light rum (this is an adult amount; reduce the rum to 2 tablespoons and increase the milk by 1 Tbs. for a kid-friendly version)
  • 1-1/3 cups plus 1 Tbs. whole milk, at room temperature
  • ¼ plus 1/8 tsp. table salt
  • 1-1/8 oz. (¼ cup) unbleached all-purpose flour
  • 3 large eggs, separated, at room temperature
  • Lightly sweetened whipped cream for serving (optional)
  • 1 tsp. pure vanilla extract
  • + 4 more ingredients
    • 2 oz. (¼ cup) unsalted butter, melted and cooled slightly
    • Softened butter for the ramekins
    • 2/3 cup packed dark brown sugar
    • ¼ cup granulated sugar

Position a rack in the center of the oven and heat the oven to 350°F. Butter eight 6-ounce ceramic ovennproof ramekins or Pyrex custard cups and arrange them in a baking dish or roasting pan (a 10x15-inch or two 8x8-inch Pyrex dishes work well). In a large bowl, whisk the melted butter with the ...

View full recipe at Fine Cooking


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