Title: Rum-Butterscotch Pudding
Categories: Desserts
Yield: 6 Servings

1 c Water or syrup from
Canned fruit
3/4 c 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.