Title: Rum-Butterscotch Pudding
Categories: Dessert
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.

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