Rum-butterscotch pudding

Yield: 6 servings

Measure Ingredient
1 cup Water or syrup from
Canned fruit
¾ 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.

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