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Rum-butterscotch pudding

Yield: 6 Servings

Ingredients:

• 1 c Water or syrup from Canned fruit
• 3/4 c Brown sugar Packed
• 2 Tablesp. butter or Margarine
• 1 Teasp. rum extract

Instructions:

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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