jj@alice.UUCP (12/07/84)
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. <The ingredients have changed to match the times but that's about it.> 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. <less than .25 tsp, please!> 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.