|Sugar||1 Cup (16 tbs)|
|Vegetable oil||1 Teaspoon|
|Currants||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs), whipped with 1tablespoon confectioners' sugar|
|Confectioners sugar||1 Tablespoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Heavy cream||3 Cup (48 tbs)|
|Canned unsweetened chestnut puree||8 3⁄4 Ounce (1 Can)|
|Candied chestnuts||4 (For Garnish)|
Soak the currants and raisins in the rum for at least 15 minutes, then drain and reserve the rum and the fruit separately.
Beat the egg yolks with a whisk or a rotary or electric beater for about a minute, then beat in all but 3 tablespoons of the cup of sugar.
Continue to beat until the yolks are thick and fall slowly back into the bowl in a ribbon when the beater is lifted up.
Heat 2 cups of the cream in a small saucepan until small bubbles begin to form around the edge of the pan.
Slowly beat the hot cream into the egg yolk mixture, then return to the pan.
Cook over moderate heat, stirring constantly, until the mixture thickens enough to coat a spoon lightly.
Do not let the mixture come near a boil or it will curdle.
Remove from the heat and stir in the chestnut puree, rum, vanilla, currants and raisins.
Chill for about 1/2 hour.
Whip the remaining cup of chilled cream until it thickens slightly, then add the reserved 3 tablespoons of sugar and whip until the cream forms firm peaks on the beater when it is lifted out of the bowl.
Fold it into the Nesselrode mixture with a rubber spatula, making sure the two are well combined.
Brush a 1 1/2-quart mold, preferably a charlotte mold, with the teaspoon of oil.
Invert to drain any excess oil, then fill the mold with the Nesselrode mixture.
Cover the top of the mold securely with foil and freeze the pudding for at least 6 hours until firm.
To unmold, run a knife around the inside edge of the mold, dip the bottom briefly in hot water and wipe it dry.
Place a chilled serving platter on top of the mold, invert and rap it once on the table to dislodge it.
Fit a pastry bag with a small star tip, fill the bag with the whipped cream, and pipe rosettes on the top and a decorative border around the bottom of the pudding.
Place a small candied chestnut on each rosette.