Rum-butterscotch Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts | 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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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 0mg
Sodium: 185.3mg
Potassium: 155.2mg
Carbohydrates: 35.9g
Fiber: 1.3g
Sugar: 32.3g
Protein: <1g