lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Mousse With Exotic Spices
Ingredients:
- 2 bittersweet chocolate
- 2 butter
- 3 sugar
- 1 cinnamon
- 1 ground nutmeg
- 1 ground ginger
- 1 ground cardamom
- 1 vanilla extract
- 1 icing sugar
- 1/4
- 1
- 2
Instructions:
1. Melt chocolate in a heat-proof bowl put on a saucepan with warm water (not boiling). Personnaly, I would melt the chocolate in the microwave. When the chocolate is melted, remove the bowl from the heat, and add the butter while whisking.
2. In a small saucepan, mix cream, sugar, spices until sugar is dissolved. Put the small saucepan on low heat and cook until there is bubble around the saucepan. Remove from the heat, add the egg yolk while whisking.
3. At low heat, heat this mixture (don't let it boil), stirring until enough thick to coat a wooden spoon. Add this mixture to the chocolate mixture by passing it through a fine sieve. Add vanilla and whisk until bright and unctuous. Let cool.
4. Beat egg white until soft picks. While beating, add icing sugar. Add slowly to the chocolate mixture and stir well.
5. Pour the mousse in ramequins or any small bowls. Put in the fridge for 4 to 6 hours until set. You can keep them in the fridge up to 2 days. If wanted, garnish with whipped cream.
Title: Grated Apple Pie
Ingredients:
- 2 granny smith apples
- 1 1/2 sugar
- 1 cinnamon
- 1/2 butter
- 3 flour
- 1 egg
- 1
Instructions:
1. Grate the apples.
2. Drain and squeeze pulp to get out as much moisture as possible.
3. Mix apples, sugar, cinnamon, butter, flour and egg in a bowl
4. Pour into an unbaked pie shell.
5. Bake 350 degrees for 50-60 minutes, until top is golden brown.
6. Let cool before serving.
Title: Potato Apricot Dumplings
Ingredients:
- 7 potatoes
- 2 eggs
- 3 unbleached all-purpose flour
- 1 baking powder
- 12 apricots
- 12 butter
- 1/2
Instructions:
1. Boil potatoes in large pot of water, drain and refrigerate for 12-24 hours.
2. Peel and grate potatoes and place in large bowl. Add eggs, salt, flour and baking powder.
3. Knead dough until it is firm and set aside.
4. Half and pit apricots and place a lump of sugar where pit was.
5. Divide dough in 12 pieces and wrap firmly around each whole apricot. Make sure dumplings are well sealed.
6. Drop dumplings in 4-6 quarts boiling water and cook for 15-20 minutes. Remove to platter and sprinkle with butter, if desired.
Title: Biscuit Cream Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 milk
Instructions:
1. Whip first three ingredients together in mixer to make a fluffy cream.
2. Layer biscuits in pan, dipping them in milk first so they become softer, without becoming mushy and falling apart. About three seconds.
3. Spread a layer of cream over biscuits.
4. Alternate layers of cream and biscuits.
5. Refrigerate until ready to eat.
Title: Chocolate-Cashew Dacquoise
Ingredients:
- 4 cornstarch
- 1 cream of tartar
- 6 salt
- 1/4 sugar
- 1 coffee
- 1 butter
- 4 powdered sugar
- 1/4 butter
- 1 1/2 powdered sugar
- 3/4 vanilla extract
- 3 cashews
- 1 heavy cream
- 3/4 butter
- 2 cashews
- 3/4 chocolate curls
- 1/2
- 8
- 2/3
- 4
- 3/4
Instructions:
1. MERINGUE: Preheat oven to 300*F.
2. Line 2 cookie sheets with parchment paper.
3. Trace 2 8" circles on one of the sheets, making sure to leave a 1" space between them.
4. Trace 1 8" circle in the middle of the other sheet of paper; turn papers over.
5. In a small bowl, sift together the cocoa powder and cornstarch; set aside.
6. In a large, grease-free bowl, using an electric mixer on low speed, beat the egg whites until they start to foam.
7. Add the cream of tartar and salt; gradually increase the speed to medium-high and beat until soft peaks start to form.
8. Slowly add the sugar and continue beating 3-5 minutes, or until the whites form glossy, stiff peaks.
9. Fold in the cocoa mixture.
10. Adhere the parchment paper to the cookie sheets by dabbing a bit of meringue under all 4 corners of the paper.
11. Spread the meringue evenly into the 8" circles; bake for 30 minutes.
12. Reduce oven to 200*F and bake 1 hour longer, or until the circles are stiff and dry.
13. Cool on the cookie sheets on wire racks for 30 minutes.
14. Carefully remove the meringues from the paper.
15. MAKE THE CHOCOLATE BUTTERCREAM: Melt the chocolate and coffee together in a saucepan over low heat, stirring often, until smooth.
16. Remove pan from heat; cool 5-10 minutes, or until tepid.
17. In a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and sugar together for 5 minutes, or until very light.
18. Beat in the egg yolks and melted chocolate; set aside.
19. MAKE THE CASHEW BUTTERCREAM: In a large bowl, using an electric mixer with clean beaters on medium-high speed, cream the butter and powdered sugar together for about 5 minutes, or until very light.
20. Beat in the egg yolks, vanilla, and cashews; set aside.
21. ASSEMBLE THE DACQUOISE: Carefully trim any uneven edges from the meringue layers.
22. Spoon the chocolate buttercream over one layer of meringue, top with another layer, and spread that with the cashew buttercream.
23. Turn the last meringue layer flat-side up and gently press down into the cashew buttercream; spread any remaining buttercreams around the sides to fill up any gaps.
24. Chill for 45 minutes, or until firm.
25. MAKE THE GANANCHE: Place the chocolate in a medium bowl.
26. In a small saucepan, combine the cream and the butter; cook over medium heat until the mixture comes to a gentle boil.
27. Remove pan from heat; pour over the chocolate and stir until completely smooth.
28. Cover the surface of the ganache with plastic wrap and chill for 20-30 minutes, or until it is spreadable.
29. DECORATE THE DACQUOISE: Frost the top and sides of the cake evenly with the ganache; coat the sides with cashews, and top with a few chocolate curls.
30. Serve at room temperature.
Title: Oreo Dessert
Ingredients:
- 1 instant chocolate pudding mix
- 3 milk
- 5 1/2 Cool Whip
- 2 cream cheese
- 1 sugar
- 1/2
Instructions:
1. Crush Oreos, and place in the bottom of a 9x13 baking dish (reserve about 1/2 cup of oreos for topping).
2. Put cream cheese and sugar in mixing bowl and mix until creamy.
3. add 1/2 cup milk to cream cheese and continue to mix.
4. add 1 container Cool Whip to cream cheese mixture, mix until smooth and creamy.
5. pour/spoon cream cheese mixture over Oreos, and spread as carefully as you can, refrigerate 30 minutes.
6. in Mixing bowl, put the 3 packages of chocolate pudding mix and 5 cups of milk, mix until smooth, and pour over cream cheese mixture in pan. Put in fridge and allow pudding to set (about 30 minutes).
7. Remove from fridge and top with remaining container of cool whip; sprinkle reserved oreos over the top, serve or return to fridge until serving time.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 2/3 pumpkin
- 3/4 all-purpose flour
- 2 cinnamon
- 1 baking soda
- 1 sugar
- 1 lemon juice
- 1 ginger
- 1 nutmeg
- 1/2 salt
- 1 powdered sugar
- 8 cream cheese
- 1/4 butter
- 1/2 vanilla
Instructions:
1. In large bowl, beat eggs on high for 5 minutes gradually adding sugar.
2. Stir in pumpkin and lemon juice.
3. Combine flour, cinnamon, ginger, nutmeg, baking soda and salt in seperate bowl.
4. Fold flour mixture into pumpkin mix.
5. Grease cookie sheet with sides and line with wax paper including sides.
6. Pour mixture into cookie sheet.
7. Bake at 375 degrees for 15 minutes.
8. While baking, combine all ingredients for filling and mix until creamy.
9. After cake is removed from oven allow to cool for five minutes.
10. While cake is cooling, cover a clean dishtowel with powdered sugar.
11. Remove cake from cookie sheet using wax paper.
12. Place cake side down on powdered towel and remove wax paper from cake.
13. Roll the cake in dishtowel and allow to cool completely.
14. After cake is cool, unroll from towel and spread on filling.
15. Reroll the cake without the towel and wrap tightly with saran wrap.
16. Place in the fridge and allow to chill.
Title: Sweet Cornbread Pudding With a Kick
Ingredients:
- 1 onion
- 1 zucchini
- 1/4 unsalted butter
- 1 thyme
- 2 cumin
- 1/2 curry powder
- 1/2 heavy cream
- 1/2 evaporated milk
- 1 eggs
- 1/2 baking powder
- 1/2 yellow cornmeal
- 3 cheddar cheese
- 1 kosher salt
- 1/2 ground black pepper
- 1/2 parmesan cheese
- 1
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Cook onions, peppers,& zucchini in butter and herbs in an oven safe skillet until translucent.
3. Combine corn, cream, eggs, baking powder, cornmeal, Cheddar, salt, and pepper`s in a large mixing bowl.
4. Add cubed bread and fold to combine.
5. Pour batter into skillet, right on top of the onion mixture.
6. Sprinkle parmesan on top.
7. Bake 50 minutes, or until set.
8. Cool slightly before serving.
Title: Mammaw's Zucchini Bread (Can Also Be Modified to Gluten Free)
Ingredients:
- 3 eggs
- 2 granulated sugar
- 2 zucchini
- 1 vanilla extract
- 2 all-purpose flour
- 3 salt
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 2 ground nutmeg
- 1/2 ground cloves
- 1/4 walnuts
- 1/2
Instructions:
1. In a large bowl beat eggs, sugar, zucchini, oil, and vanilla extract. Gradually add in all remaining dry ingredients, spices, nuts, and raisins if desired.
2. Optional: I do not add raisins to my zucchini bread, however, you can add 1/2 cup of raisins if you prefer.
3. Grease 2 loaf pans only on the bottoms. Pour batter into loaf pans, fill pans half full leaving enough room for the bread to rise.
4. Bake at 325 degrees for 60-80 minutes depending on your oven.
5. After baking, cool for approximately 10 minutes, then remove from pans.
6. I serve this as bread with butter, but you can also frost as cake for a sweeter taste.
7. *IF YOU CHOOSE TO MAKE THIS A GLUTEN FREE RECIPE* My two favorite gluten-free flour mixtures are King Arthur's Multi-Purpose Gluten Free Flour, and also Andrea's Gluten Free Flour Blend from Andrea's Gluten Free Bakery. They can both be purchased online if you do not have access to a store that sells either brand. King Arthur's can be purchased at kingarthurflour.com and Andrea's mixture can be purchased at andreasglutenfree.com. The gluten free flour mixtures that are out there now are great! They take all of the guesswork out of having to add the gluten free starches and gums together to get the right consistancy and flavor that all purpose flour has.
Title: Easy Sticky Toffee, Apple and Cognac Pudding
Ingredients:
- 200 dates
- 100 walnuts
- 2 pecans
- 3 dessert apples
- 4 golden syrup
- 100 cognac
- 2 butter
- 140 eggs
- 170 soft brown sugar
- 1 self-raising flour
- 180 bicarbonate of soda
- 100 soft brown sugar
- 6 butter
- 50 walnuts
- pecans
Instructions:
1. Heat oven to 160C or 320°F.
2. Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky.
3. Add the butter, eggs & sugar & pulse a few times to combine.
4. Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well.
5. Butter a 1.5 litre pudding basin & tip in all the mixture.
6. Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean.
7. While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour.
8. To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling.
9. Serve with Ice Cream, Creme fraiche or Chantilly Cream.
10. FREEZER:
11. Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.
Title: 5-Minute Wacky Vegan Microwave Chocolate Cake for One
Ingredients:
- 1/4 flour
- 1/4 sugar
- 1/2 baking soda
- 1/4 salt
- 1/8 white vinegar
- 1/2 vanilla
- 3/4 water
- 1/4
Instructions:
1. Stir together all the dry ingredients in a large coffee cup.
2. Add wet ingredients and mix well with a fork.
3. Microwave on 50% power for 3 minutes. (I think most microwaves are 1500 watts, so that's about the same as 750 watts for three minutes.) I always have my cup on the rotating plate. ENJOY!
Title: Date Nut Dessert Log
Ingredients:
- 42 graham cracker squares
- 26 marshmallows
- 8 dates
- 2 walnuts
- 1 1/4 heavy cream
Instructions:
1. Mix 2 cups crumbs, marshmallows, dates and walnuts.
2. Stir in cream, mix well.
3. Shape into a log and roll in remaining crumbs.
4. Wrap in plastic and refrigerate for at least 6 hours, or overnight.
5. Serve in slices.
Title: Shrewsbury Cakes
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 rose water
- 2 flour
- 1/2 flour
- 1/2 nutmeg
- 1/2 salt
Instructions:
1. In a standard Mixing bowl, Cream the butter and sugar.
2. Add the rosewater and blend thoroughly.
3. Sift together the 2 cups of flour, nutmeg, and salt and stir into the butter until the dough holds together.
4. With your hands, gently knead in enough of the additional flour to make a smooth ball.
5. of soft dough.
6. Roll out on a floured board to the thickness of 1/2 inch.
7. Cut large round cookies with a glass or cookie cutter.
8. Place the cookies on a greased sheet or one lined with parchment paper and bake in a 300° F oven for approximately 15 minutes, or just until done; they must be white, not brown.
9. Remove the cakes to a rack to cool.
Title: Crispy Coconut Cookies
Ingredients:
- 1 shortening
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 all-purpose flour
- 2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Cream shortening with sugar.
2. Add beaten egg and extract.
3. Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
4. Add the fine dessicated coconut and mix throughly.
5. Roll into small balls, put on a greased cookie sheet, press down with a fork.
6. Bake for 15 minutes at 325, cookie should be nicely colored.
7. A reminder that ovens vary, so do watch your cookies!
8. Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.
Title: Tiramisu
Ingredients:
- 500 mascarpone cheese
- 100 sugar
- 6 eggs
- 250 Savoiardi cookies
- 200 coffee
- 200 amaretti cookies
- 150
- 50
Instructions:
1. Whisk the sugar with the egg yolks in a large bowl until creamy.
2. Add cheese and crushed Amaretto biscuits.
3. Fold in the whipped cream.
4. Mix slowly until smooth.
5. Soak the Savoiardi biscuits in coffee.
6. Put in a cup, alternate with the tiramisu mixture.
7. Keep the Tiramisu in the fridge for 2 hours.
8. Dust with cocoa powder and then serve.
Title: Cornmeal Lime Sandwich Cookies
Ingredients:
- 1 sugar
- 2 lime zest
- 1 vanilla bean paste
- 2 all-purpose flour
- 1/2 yellow cornmeal
- 2 baking powder
- 1/2 kosher salt
- 1 unsalted butter
- 2 eggs
- 1 2/3 powdered sugar
- 1 vanilla bean paste
- 2 lime zest
- 1 lime juice
- 1 kosher salt
- 1/2 unsalted butter
Instructions:
1. Preheat the oven to 350 degrees and place a rack in the center of the oven. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a wooden spoon or hand mixer, beat the butter, sugar, lime, and vanilla on medium speed until light and fluffy, about 5 minutes (at least 10 minutes if mixing by hand). Stop the mixer and use a rubber spatula to scrape down the sides, the bottom, and the paddle itself a few times during the mixing process; the sugar and butter love to collect there and stay unmixed. Add the eggs and beat on medium speed until thoroughly combined, 2 to 3 minutes. Scrape down the bowl and the paddle to make sure the eggs are thoroughly incorporated.
3. In a small bowl, mix together the flour, cornmeal, baking powder, and salt. With the mixer on low speed (or using a wooden spoon if mixing by hand), add the flour mixture in three or four additions and mix until the flour is completely incorporated and the dough is uniform.
4. Using a large spoon or an ice cream scoop, drop the dough in scant ¼-cup balls onto the prepared baking sheet about 2 inches apart. Flatten the dough with the palm of your hand into discs about 2 inches in diameter. (Pro tip: Dip your palm in flour or water to prevent it from sticking to the dough.) Bake until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center, 20 to 24 minutes. Be careful not to overbake or let the tops brown.
5. Remove the cookies from the oven and let cool on the baking sheet for 15 to 20 minutes, then transfer them to a wire rack to cool to room temperature.
6. While the cookies are baking make the creamy lime filling.
7. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter on low speed for about 30 seconds. Add the confectioners’ sugar, vanilla, lime zest, lime juice, and salt and beat until smooth. The mixture will look like spackle and feel about the same. (You can also mix this together by hand. Make sure the butter is very soft and use your hands to mix and knead the confectioners’ sugar into the butter. Add a few drops of water if need to loosen up the dough.) The filling can be made up to 2 days in advance and stored in an airtight container at room temperature or in the refrigerator for up to 2 weeks. Bring to room temperature before using.
8. When the cookies are entirely cool, turn over half of them so the flat side faces up. Spoon about 1 rounded tablespoon of the filling onto the center of each turned-over cookie and top with the other half of the cookies. Press down until the filling comes out to the edge of the cookie. The cookies can be stored in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 weeks.
Title: Hot Fudge Pudding Cake
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 sugar
- 2 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2 margarine
- 2 butter
- 1 vanilla
- 1 sugar
- 2 salt
- 1 water
- 1 1/3
Instructions:
1. Heat oven to 350*F.
2. In small bowl, combine flour, sugar, cocoa, baking powder and salt.
3. Stir in milk, margarine and vanilla; blend well.
4. Spread batter in ungreased 9 inch round or square pan.
5. In small bowl, combine sugar, cocoa and dash salt; mix well.
6. Sprinkle evenly over cake batter.
7. Pour hot water over sugar mixture.
8. Bake at 350* for 35 to 45 minutes or until center is set and firm to the touch.
9. Serve warm.
Title: Watermelon Cookies - the Easy Method
Ingredients:
- 2 all-purpose flour
- 1/2
Instructions:
1. Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
2. Add 1/4 C flour and green food coloring to 1 bowl.
3. Beat at medium speed until well blended and evenly colored.
4. Wrap in plastic wrap and refrigerate for 2 hours.
5. Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
6. Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
7. Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
8. Remove red dough from plastic wrap and place in center of green dough rectangle.
9. Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
10. Wrap log in plastic wrap and freeze for 30 minutes.
11. Preheat oven to 350°F.
12. Remove log from platic wrap and cut into 3/8-inch thick slices.
13. Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
14. Press in mini chocolate chips to make watermelon seeds.
15. Bake 8-11 minutes or until set.
16. Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.
Title: Awesome Thumbprint Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 flour
- 2 2/3
- 3/4
Instructions:
1. Set the oven at 350 degrees.
2. Grease 2 baking sheets and line them with parchment paper.
3. In an electric mixer, cream the butter and sugar until light.
4. Add the yolks, one by one, and beat well.
5. With the mixer set on its lowest speed, beat in the flour just until the mixture is smooth.
6. Shape tablespoonfuls of dough into smooth round balls.
7. Press each ball with your thumb to make an indentation.
8. Fill the indentation with jam, jelly, or preserves.
9. Bake the cookies in the hot oven for 15 to 18 minutes or until they begin to brown at the edges.
10. Let them cool completely on the baking sheets.
11. Store in an airtight container.
Title: Fruity Chocolate Cake Trifle
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 cold water
- 1 vanilla instant pudding mix
- 1 heavy whipping cream
- 1 strawberries
- 2 blackberries
- 2 kiwi fruits
- 2
Instructions:
1. Prepare and cook cake mix according to package directions.
2. Cool completely on wire rack.
3. After cake has cooled, crumble enough cake to measure 8 cups, then set aside (You will only be using 8 cups of cake for recipe).
4. In large bowl, whisk the milk, water and pudding mix for two minutes.
5. Let stand for two minutes, or until soft-set.
6. Fold the whipped cream into the pudding mixture.
7. Spread 2-1/2 cups pudding & whipped cream mixture in bottom of a 4-qt. glass trifle bowl.
8. Cover mixture with half of the crumbled cake, then sprinkle cake with one tablespoon orange juice.
9. Place half of fruit on top of the cake.
10. Repeat pudding and cake layers, then sprinkle top layer of cake with remaining orange juice.
11. Top with remaining pudding mixture.
12. Spoon remaining fruit around edge of trifle bowl.
13. Cover and refrigerate until ready to serve, then enjoy!
Title: Strawberry Almond Cream Napoleons
Ingredients:
- 1 puff pastry sheet
- 1 vanilla instant pudding mix
- 1 full-fat milk
- 1 1/2 strawberries
- 1 powdered sugar
- 2 1/2
- 1/2
Instructions:
1. Set oven to 400 degrees.
2. Thaw the folded pastry sheet for about 25 minutes.
3. Open the sheet and cut along folds to make three equal strips.
4. Half each strips to make six rectangles.
5. Space apart on a baking sheet.
6. Bake in the center of the oven for about 15 minutes, or until well browned and baked through; remove to a rack to cool.
7. Meanwhile in a bowl, using the low speed of a electric mixer combine the pudding, half and half cream; beat for about 2-3 minutes.
8. Using a spatula fold in the thawed Cool Whip topping; cover and refrigerate for about 30 minutes.
9. Carefully split each pieces of baked puff pastry in half horizontally.
10. Cover the bottom halves with almonds, then the pudding mixture and then sliced strawberries (dividing equally).
11. Cover the the pastry tops.
12. Dust with powdered sugar.
13. Store in the refrigerator until ready to serve.
Title: Pumpkin Pudding (Budin De Calabaza)
Ingredients:
- 1 pumpkin
- 3/4 sugar
- 1/4 all-purpose flour
- 2 butter
- 1 ground cinnamon
- 1/2 salt
- 1/4 ground cloves
- 4 eggs
- 1 1/4 milk
- 1/2 rum
- 2
Instructions:
1. In a large mixing bowl thoroughly combine the pumpkin, sugar, flour, butter, cinnamon, salt and cloves. Add eggs; lightly beat eggs into pumpkin mixture with a fork. Add milk; mix well.
2. Place a 10 x 6 x 2 inch baking pan in a 13 x 9 x 2 inch baking pan on an oven rack. Pour in the pumpkin mixture. Pour hot water into the outer pan to a depth of 1 inch. Bake in a 350 degree oven about 45 minutes or till knife inserted comes out clean. Cool pudding; chill.
3. Combine whipping cream and rum. Beat till soft peaks form. Spoon pudding into 8 dessert dishes. Dollop each with whipped cream mixture.