Rum Pudding

• 14 cup sugar
• 1 cup milk
• 2 (28 g) envelopes gelatin
• 14-12 cup rum or 14 teaspoon rum extract
• 12 pint whipping cream (35%)
• 2 eggs
• 1 (398 ml) can bing cherries
• 3 tablespoons cornstarch or 3 tablespoons potato flour

1. Pudding:.
2. Melt gelatin in boiling milk.
3. Mix sugar with egg yolks.
4. Beat eggs whites until stiff, set aside.
5. Whip cream, add gelatin and rhum.
6. When it is barely starting to seize, add egg whites.
7. Cool completely, refrigerate until ready to serve.
8. For Cherry Sauce:.
9. Warm up cherries (and liquid) in a saucepan.
10. Dissolve corn starch into 3 tablespoons or water.
11. Add to hot cherries and heat on low until sauce thickens.
12. Cool sauce to room temperature before serving.

sugar, milk, envelopes gelatin, rum, whipping cream, eggs, bing cherries, cornstarch

Taken from www.food.com/recipe/rum-pudding-358546 (may not work)