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Iced Raisin Pudding

(France.) Pick and seed 1/2 pound of fine raisins, add 1/2 gill of maraschino cordial, and simmer until soft. Beat yolks of 6 eggs and 6 ounces of sugar, add 1 1/2 pints of cream, and stir until thick. Then add 1 1/2 ounces of melted gelatine, stir, and add 1/2 gill more cordial. Pack into a mould, set on ice, but do not freeze. Serve with little fancy cakes.