Rum Omelette

Rum Omelette

This is a pudding omelette, a rare thing these days, courtesy of the late, great Mrs Beeton. But who says you have to have it for pudding? A fine meal, then, at any time.

  • 3 eggs
  • 1 tbsp caster sugar
  • 1 tbsp cream
  • 1 tbsp butter
  • 2 tbsp rum
  1. Beat the eggs well and stir in the sugar, cream and half the rum. Heat the butter over a hot heat and pour in the eggs as soon as it starts to foam. Keep stirring until the eggs start to set, then start folding, cooking for a further minute or so, then tip out onto a hot dish. Pour the rest of the rum over and ignite. Extinguish before eating.
  2. You can of course use almost any liqueur for this although obviously the more flammable ones are more rewarding.

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