| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 3 | Eggs; slightly beaten | |
| 3 | c | Milk |
| 3 | c | Crumbled day-old biscuits |
| 1/2 | c | Sugar |
| 1/2 | c | Raisins |
| 1/4 | c | Butter or margarine; melted |
| 1/4 | ts | Salt |
| 1 | tb | Grated lemon rind |
| 1/4 | ts | Ground nutmeg |
| 3/4 | c | Sugar |
| 1 | tb | Cornstarch |
| 2/3 | c | Water |
| 1/3 | c | Rum |
| 1/2 | ts | Lemon juice |
| 1 | tb | Butter or margarine |
INSTRUCTIONS
RUM SAUCE PUDDING: Combine eggs and milk; stir well. Add crumbled biscuits and next five ingredients; stir gently. Spoon mixture into a greased 2-quart baking dish, and sprinkle with nutmeg. Place dish in a larger shallow pan; add water to depth of 1 inch. Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Serve warm with Rum Sauce. Yields 6-8 servings. RUM SAUCE: Combine first 4 ingredients in a small saucepan; bring to a boil over medium heat. Cook 1 minute, stirring constantly. Add lemon juice and butter; stir until butter melts. Serve warm. Yields 1-1/2 cups. Mrs. Bob Nester, Charleston, WV. From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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