Frozen Pudding Recipe

Instructions

Chop fine a cup of English walnut meats.
Plump a cup of raisins by covering them with boiling water, drain after fifteen minutes and roll in granulated sugar.
Beat the yolks of four eggs and half a cup of sugar until light, add two tablespoons of cornstarch dissolved in a little cold milk and gradually four cups of hot milk.
Cook over hot water for fifteen minutes, stirring constantly until thickened, then occasionally.
When the mixture is cold add vanilla to flavor, and freeze.
When half frozen add the whites of four eggs beaten to a stiff froth with a fourth of a cup of sugar, a cup of strawberry preserves, and the prepared fruit and nuts, then freeze until stiff.
At serving time garnish with whipped cream and English walnut halves.