Well, to be precise, Real Butter Rum Pudding. We didn’t have any scotch.
This recipe has a lot of steps. It seems like a lot of work, and you get a lot of things dirty, and if you’re like me, you spill stuff. As a rule, I avoid recipes with these characteristics.
This pudding is totally worth it. It would have been worth twice as much work.
The pudding is exquisitely smooth and creamy, and the taste is like nothing I’ve ever had: deep and complex and layered. The rum flavor actually intensified near the bottom of the cup.
I made this on a night when we had a guest: #1 Son’s girlfriend, hereafter referred to as #1SG. Everyone was in favor of the pudding, although to varying degrees:
#1 Son: It was good. It had a lot of depth of flavor. It was my ideal image of butter rum â€” it had the sweetness and richness of the butter with the heat and complexity of the alcohol. It was really, really good.
#1SG: I really liked the texture. It had more complexity than other puddings Iâ€™ve had. Iâ€™m not such a fan of alcohol in my desserts, though.
#2 Son: I liked it. It had a good texture, it was puddingy, but near the end it got overly alcoholy and started not tasting good anymore. But at the beginning, really tasty.
Husband: I could easily have downed another three or four cups of that. I actually loved how it got more alcoholic as it got lower.
#1 Son Again: Yeah, that.
And we were all so impatient to eat the stuff that I neglected to take photographs before it was completely, cups-licked-clean gone. #1 Son says that means I should make it again, but I think I’m going to have to refer you to other blogs to see the beauty that is this pudding. It didn’t look like much, in any case, but it went down easy.