Rum Pudding

1. 1

   Soak gelatin in cold water until soft.

2. 2

   Beat egg yolks with sugar until frothy and lemon-colored, then slowly add hot milk, stirring constantly.

3. 3

   Pour the mixture into top of a double boiler over boiling water, and cook for a few minutes until smooth and creamy.

4. 4

   Add gelatine mixture to this; blend well, then cool.

5. 5

   When cream is cool, add rum and whipped cream.

6. 6

   Pour into a mold and chill for several hours.

7. 7

   Serve with raspberry sauce or whipped cream.

8. 8

   Note: Gelatin equilavents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.

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