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Frozen Pudding

One pint of milk, two cupfuls of granulated sugar, half cup of flour, two eggs, two tablespoonfuls of gelatine, one quart of cream. One pound French candied fruit, four tablespoonfuls wine. Let the milk come to a boil. Beat the flour, one cupful of sugar and the eggs together and stir into the boiling milk. Cook twenty-one minutes, add the gelatine which has been well dissolved in very little water. Set away to cool. When cold add the wine, sugar and cream. Freeze ten minutes, then add the candied fruit and finish freezing. Pack smoothly in a mould and set away for five hours. When ready to serve dip the mould in warm water, turn out the cream and serve with whipped cream.