Diplomat Pudding

Prepare a salpicon of candied fruits cut in quarter-inch squares, selecting pineapple, cherries, almonds, apricots, orange peel and Smyrna raisins; pour over some hot twenty-degree syrup flavored with rum, and let all macerate for half an hour. Put in a tinned copper basin, ten egg-yolks and six ounces of sugar; beat well together and dilute with a pint of boiling milk; cook without allowing it to come to a boil, then cool off and add one pint of cream; strain through a sieve, freeze, flavor with maraschino, and mix in half as much very firm and well-drained whipped cream. Cut up some slices of Savoy biscuit (No. 3231). Take a two-quart pudding mold, incrust it in ice, line it with a layer of uncooked Andalusian ice cream (No. 3446), and on the bottom have the sliced biscuit previously soaked in rum; scatter a part of the fruit salpicon over, then place a layer of the ice cream, and continue in this way to fill the mold, finishing the top with the ice cream; set the cover on tight, pack it well in salted ice, and freeze for one hour and a half, then unmold on a napkin and serve with a sauce made of vanilla ice cream (No. 3458) flavored with rum, mixing into it half as much whipped cream (No. 50).