I'm going to attempt to make Plum Pudding for Christmas. I found a recipe that looks interesting. I went out and bought a mold this morning. I need to get started because the pudding needs to age for a few weeks before you eat it.
This recipe calls for rum (or cognac)…a lot of rum.
Any suggestions on what type of rum I should use? Light? Dark? ?
Any and all help will be appreciated.