Rum Pudding With Pomegranate Raspberry Compote

Name: Rum Pudding With Pomegranate Raspberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Compote; 3 tablespoons granulated sugar; 2 teaspoons cornstarch; 3/4 cup pomegranate seeds (arils); 3/4 cup fresh raspberries; 1 cup best-quality pomegranate juice; For the Pudding; 6 egg yolks from extra large eggs; 1 cup granulated sugar; 2 cups whole milk; 1 packet granulated gelatin (1 tablespoon) mixed with 1/4 cup water; 1 cup whipping cream; 1 tablespoon vanilla extract; 1/4 to 1/3 cups white rum; Pomegranate seeds for garnish

Servings: persons

For the Compote
3 tablespoons granulated sugar
2 teaspoons cornstarch
3/4 cup pomegranate seeds (arils)
3/4 cup fresh raspberries
1 cup best-quality pomegranate juice
For the Pudding
6 egg yolks from extra large eggs
1 cup granulated sugar
2 cups whole milk
1 packet granulated gelatin (1 tablespoon) mixed with 1/4 cup water
1 cup whipping cream
1 tablespoon vanilla extract
1/4 to 1/3 cups white rum
Pomegranate seeds for garnish

1
In a small saucepan, whisk the sugar and cornstarch together until well blended. Add the raspberries and pomegranate juice and heat to boiling, crushing the raspberries a bit with the back of a wooden spoon.
2
Add the pomegranate arils and simmer the compote for 8 to 10 minutes until the mixture thickens. Cool and refrigerate.
3
Beat the eggs and sugar together until very light. Pour the mixture into the top of a double boiler or a bowl set over simmering water. Slowly whisk in the milk and continue to whisk until the mixture thickens to coat the back of a spoon. Remove from the heat and whisk in the gelatin/water mixture. Cool and refrigerate until the pudding sets.
4
Once the pudding is set, whip the cream. Stir the vanilla and rum into the pudding and then fold in the whipped cream. Return the mixture to the refrigerator to set further. (Overnight works well here.)
5
To serve, spoon some of the compote into the bottom of a small dessert dish or glass, and then top with some of the pudding. Garnish with pomegranate seeds.
6
NOTE: Make the parts the day before serving...makes life easier!

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the Compote, 3 tablespoons granulated sugar, 2 teaspoons cornstarch, 3/4 cup pomegranate seeds (arils), and more.

Yes, Rum Pudding With Pomegranate Raspberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!