Rum Pudding - cooking recipe

Ingredients

1 tablespoon plain gelatin (see equilavents at bottom of recipe)
1/4 cup cold water
5 egg yolks, beaten
3/4 cup granulated sugar
1 pint hot milk
1/2 cup rum
1 cup whipping cream, whipped

Preparation

Soak gelatin in cold water until soft.
Beat egg yolks with sugar until frothy and lemon-colored, then slowly add hot milk, stirring constantly.
Pour the mixture into top of a double boiler over boiling water, and cook for a few minutes until smooth and creamy.
Add gelatine mixture to this; blend well, then cool.
When cream is cool, add rum and whipped cream.
Pour into a mold and chill for several hours.
Serve with raspberry sauce or whipped cream.
Note: Gelatin equilavents are One envelope of plain granulated gelatin = 1/4 ounce = 1 tablespoon, enough to gel two cups liquid.