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Path: utzoo!watmath!clyde!burl!ulysses!allegra!alice!jj
From: jj@alice.UUCP
Newsgroups: net.cooks
Subject: Sauce for carrot pudding.
Message-ID: <3149@alice.UUCP>
Date: Fri, 7-Dec-84 10:55:47 EST
Article-I.D.: alice.3149
Posted: Fri Dec  7 10:55:47 1984
Date-Received: Sat, 8-Dec-84 05:10:45 EST
Organization: New Jersey State Farm for the Terminally Bewildered
Lines: 27

WARNING:  People who don't like excessively sweet (but not cloying)
sauces should ignore this article.  Those of you who want to get
the spirit of the carrot pudding recipe should.  This sauce
is as old as the pudding recipe, and both date back to an old
Welsh lady, now dead (at 89), who learned it from
her grandmother.  


	Sauce for Carrot Pudding (sugar alert!)

	In a SMALL (and preferrably small diameter)
saucepan, combine:
	.33 C water
	.5 C brown sugar
	1 Tbsp (that's tablespoon) butter
	dash of salt
	.5 Tsp vanilla
	.5 tsp or so of dark rum (more or less to suit)
	.5 tsp lemon extract
	merest sprinkling of cornstarch. 

Combine all, stir, and heat until butter is dissolved and mixture boils
*slowly*.  Serve ***HOT*** over pudding.  Not advised for those who are
not accustomed to VERY sweet sauces.  Can be combined very nicely
with whipped cream.  Dieters should be warned of addicting qualities
of the sauce/pudding combination.