Nesselrode Pudding

5 ounces chestnuts in syrup
Syrup and water to make 3/4 cup
1/4 cup granulated sugar
3 egg yolks, beaten
1 tablespoon unflavored gelatine
3 tablespoons cold water
2 ounces candied cherries
1 pineapple ring
3/4 cup ground toasted almonds
2 tablespoons sliced citron
Slivered angelica
1 tablespoon vanilla extract
2 teaspoons almond extract
3 tablespoons Jamaican rum
1 1/2 cups cream, whipped

Drain chestnuts. Measure syrup and add enough water to make 3/4 cup. Add syrup and water to sugar and simmer for 5 minutes.

Beat egg yolks and add slowly to syrup and cook a few seconds over hot water. Add the gelatine which has soaked 4 minutes in the cold water and stir until dissolved.

Mash chestnuts through a sieve and add to gelatine mixture when it is cold, with all the other fruits, sliced thin, extracts, and rum, and then fold in the whipped cream. Put in a greased 8-inch melon mold and chill several hours.

The angelica, sliced thin, may be saved to decorate the mold. Serve with Rum Cream Sauce.

Rum Cream Sauce:
1 tablespoon butter
1 tablespoon flour
3 tablespoons light brown sugar
2/3 cup rich milk
2 egg yolks, beaten
1 teaspoon pistachio or almond extract
2 tablespoons Jamaican rum
1/2 cup cream, whipped

Melt butter in a saucepan, stirring in the flour until smooth. Slowly add sugar and milk and cook 2 minutes. Pour the mixture slowly over thickly beaten yolks, return to the pan, and cook a few seconds until it thickens. When cold, add the flavorings and whipped cream. Serve over the pudding.