1 1/2 c. cake flour, sift before measuring
2 1/4 tsp. baking powder
1/8 tsp. salt
6 tbsp. soft butter
1/2 c. sugar
2 eggs
1/2 c. evaporated milk

BURNT SUGAR SYRUP:

3/4 c. sugar
3/4 c. water

CARAMEL SAUCE:

6 tbsp. sugar
3 tbsp. flour
1/4 tsp. salt
6 tbsp. water
3/4 c. evaporated milk
3/4 tsp. vanilla

BURNT SUGAR PUDDING: Sift before measuring 1 1/2 cups cake flour. Resift with 2 1/4 teaspoons baking powder and 1/8 teaspoon salt. Cream together until light and fluffy 6 tablespoons and 1/2 cup sugar. Add one at a time beating vigorously 2 eggs. Add flour mixture alternately with a mixture of 1/4 cup burnt sugar syrup and 1/2 cup evaporated milk. Beat until smooth after each addition. Pour into greased 8"x8"x2" pan. Bake 35 minutes or until firm. Cut into squares.

BURNT SUGAR SYRUP; Heat iron griddle very hot and pour on very slowly 3/4 cup sugar, stirring constantly. When brown, pour in 3/4 cup water; heat thoroughly.

CARAMEL SAUCE: Mix in saucepan 6 tablespoons sugar, 3 tablespoons flour and 1/4 teaspoon salt. Stir in 6 tablespoons water and 1/2 cup burnt sugar syrup. Boil 2 minutes, stirring constantly. Add 3/4 cup evaporated milk and 3/4 teaspoons vanilla. Serves 6.