Instructions: In large bowl, combine gelatin and brown sugar; stir in boiling water until gelatin is dissolved. Stir in ice water and rum; refrigerate until chilled and thickened enough to mound when dropped from tablespoon.

Beat at medium speed until light and fluffy; gradually beat in eggnog in thin steady stream.

Rinse 4-cup pudding mould with cold water but do not dry; pour in eggnog mixture. Cover with plastic wrap and refrigerate until firm, about 4 hours, or overnight.

Invert onto serving plate; cover mould with hot damp tea towel and shake gently until pudding is released. Garnish with whipped cream.

Makes 6 to 8 servings.

Description: "Rum-spiked, eggnog, jelled in a pretty mould and garnished with whipped cream, make a soothing melt-in-you-mouth dessert."

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