Rum-butterscotch Pudding Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Water or syrup from,
Canned fruit,
3/4 cup: Brown sugar,
Packed,
2: Tablesp. butter or,
Margarine,
1: Teasp. rum extract,
Directions:
REFRIGERATE WALNUTS TO KEEP THEM FRESH
Light cream
Start heating oven to 375
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.
Source from luhu.jp
Light cream
Start heating oven to 375
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.
Source from luhu.jp
Tags
Desserts