Aunt Marion’s
Eggnog Pudding with
Raspberry Sauce

My friend Colleen Roberts makes this delightful pudding every Christmas Eve. She credits the recipe to her Aunt Marion, who began the tradition decades ago. I love that it’s so easy, yet special enough to feel truly festive.


Directions   Print recipe     Email to a friend

2 packets gelatin*
1/2 cup hot water
4 cups eggnog**
2/3 cup sugar
2 teaspoons cornstarch
2 cups heavy cream for whipping
1/2 teaspoon nutmeg
4 tablespoons rum
1 recipe raspberry sauce
 *One packet equals two teaspoons of gelatin.**Store-bought eggnog works well in this pudding.
  1. Soften the gelatin in the hot water.
  2. Combine the eggnog, sugar, cornstarch and gelatin in a heavy-bottomed pan set over medium heat. Whisk until combined and bring to a simmer.
  3. Pour the pudding into a spacious, heat-resistant bowl and cool completely.
  4. Whip the cream to medium peaks and whip in the nutmeg and rum.
  5. Fold the whipped cream into the pudding.
  6. Cover with plastic wrap and place in the refrigerator 6–8 hours, or until chilled through.
  7. Serve in pretty bowls or long-stemmed glasses with raspberry sauce


Preparation Time: 
20 to 25 minutes, plus 6–8 hours downtime