Rum Sauce for Puddings
1 cup sugar
1 tbsp grated lemon rind
1-1/2 cups boiling water
1 tbsp butter
1 tbsp cornstarch
3 tbsp lemon juice
1/2 cup rum
dash salt
Combine sugar and lemon rind with water, add butter and heat to boiling.
Mix cornstarch with lemon juice and add.
Cook 8 minutes, remove from heat, strain, add rum and salt.
Makes 2 cups.
Serve hot with puddings.