Should I substitute the rum in my pudding recipe?

[Millie1]

I started to make a choc chip bread and butter pudding which calls for 2 tablespoons of rum. Only thing is, I used the last dregs of rum in banana bread the other day. So, should I do without or substitute it? The rum gives it a lovely depth. I've got brandy, whisky, southern comfort, Baileys.

Thanks

Ooooh sounds delicious! I would substitute with brandy or Baileys. I often flit between brandy and rum if I've run out of one of them, with no real difference in the finished cake/dish/whatever I'm making.

I'll have the recipe for that too please

I'd use either the brandy or the Baileys.

Damn diet.

Great minds Aunting

Absolutely

lushes

Okay, brandy it is then.

Page 142 of Nigella's Kitchen! Here

Enjoy! It reheats beautifully too but cover with foil if you're reheating it.

Oh what. I even have the bloody book. HOW have I not done that before.

Guess what I'm making this afternoon.

Best thing is, it only takes 10 mins to make!