Recipe - Rum-Butterscotch Pudding
Categories: Desserts, Rum-Butterscotch Pudding
1 cup Water or syrup from
Canned fruit
Three fourths cup Brown sugar,
Packed
2 Tablesp. butter or
Margarine
1 Teasp. rum extract
REFRIGERATE WALNUTS TO KEEP THEM FRESH
Light cream
Start heating oven to 375ø F. Grease 10" x 6" x 2" pan. Heat water brown
sugar, and butter to boiling point; add rum extract; pour over biscuits.
Bake 30 min. Serve warm, with light or whipped cream, if desired. Makes 6
servings.
Rum-Butterscotch Pudding recipe makes 16 Servings.
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