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5
out of 5
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Different and delicious dessert,
October 28, 2007
By LadyStarBear
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"I have made this twice and will make it again. It is wonderful. The sauce is the crowning feature.
Variations I have made : a 13 x 9 inch pan, 1/3 cup dark rum for pudding and sauce. Instead of two cups milk I used 1 cup milk and 1 cup heavy cream in the pudding. Buy a quart of the cream and whip the remaining 2 cups for the topping on the sauce covered pudding. Add 1 tsp sugar and 1 tbs rum to the cream before whipping. Enjoy! It is easy to make and a pleasure to eat."
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10 of 10 people found this review helpful.
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