Pudding: 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
Put into 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: 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.