Rum Pudding

Serves 8 In small bowl, sprinkle gelatin over water; set aside to soften. Beat egg yolks until frothy. Slowly beat in sugar and milk until light and lemon colored. Place over simmering water. Stirring constantly, cook 10 minutes (until smooth and creamy). Stir in rum and gelatin mix. Cover and refrigerate intil it begins to set (45 minutes). Fold in whipping cream. Pour into lightly oiled 1½ quart fancy dessert mold. Refrigerate 4 to 6 hours until set. Serve inverted on serving dish with Raspberry Sauce.