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Rhubarb and Eggnog Pudding

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Rhubarb and Eggnog Pudding

The perfect rhubarb and eggnog pudding recipe with a picture and simple step-by-step instructions.

  • 250 g Rhubarb
  • 90 g Sugar
  • 1 Vanilla pod
  • 250 ml Milk
  • 250 ml Pudding powder
  • 4 tablespoon Advocaat
  1. Wash the rhubarb, peel, cut into pieces and cook for 5 minutes with a little water, 45 grams of sugar and the scraped-out vanilla pod.
  2. Remove a little from the milk, stir in the pudding powder, bring the milk to the boil with the remaining sugar, stir in the mixed pudding and cook a pudding
  3. Strain the rhubarb through a sieve and add to the pudding with the egg liqueur, stir in until poured into cold-rinsed molds, chill.
Dinner
European
rhubarb and eggnog pudding

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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