Recipe: Magic West Indies Pudding with Lemon Sauce (Parade magazine, 1960's)

MAGIC WEST INDIES PUDDING

"You might call it oven magic, but this pudding is transformed as it bakes into a unique dessert. A richly dark and luscious layer sinks to the bottom of the baking dish, while a crunchy, cakelike layer rises to the top. Add the sharp tang of Lemon Sauce and the mellow suavity of cream cheese, and you've got a dessert so delicious, it will be the talk of your table."

2 1/4 cups sifted all-purpose flour
3/4 cup sugar
3/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup butter or margarine
1 cup molasses
1 cup water
1 large package (8 oz) cream cheese
1 teaspoon baking soda
1 tablespoon rum flavoring
2 tablespoons milk or light cream
Lemon Sauce (recipe follows)

Mix and sift flour, sugar, nutmeg, cinnamon and salt. Add butter and cut with two knives or pastry blender until mixture resembles coarse meal; set aside.

Combine molasses, water, baking soda and rum flavoring.

Alternate layers of flour mixture and liquid in a greased 11-inch pie pan or 8x8x2-inch square pan or a baking dish that has a volume of at least 6 cups. Begin and end with the flour mixture. Stir gently only three or four times with a fork. The surface should look marbled.

Bake at 350 degrees F for 50 minutes. When ready to serve, blend cream cheese mixture. Serve with Lemon Sauce.

LEMON SAUCE
Makes 2 1/4 cups

2 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
2 cups water
3 tablespoons lemon juice
1 tablespoon grated lemon peel
1/4 cup butter or margarine

Combine cornstarch, sugar and salt in saucepan. Gradually stir in water. Cook, stirring constantly, until mixture boils and is thickened and clear. Remove from heat and stir in remaining ingredients. Serve hot.

Makes 10 servings.
Source: Parade magazine, Sunday, Jan 29, 1967