1 c. granulated sugar
2 tbsp. baking powder
2 tsp. ground cinnamon
2 c. all-purpose flour
4 tbsp. butter, melted
1 c. milk
2 c. firmly packed brown sugar
1 1/2 c. cold water
1/2 c. chopped nuts
Heavy cream, whipped

Preheat oven to 350 degrees. Combine sugar, baking powder, cinnamon, and flour. Add 2 tablespoons butter and milk; mix well. Place in 2 quart souffle dish. Combine brown sugar and remaining 2 tablespoons butter. Add water; mix well. Pour over flour mixture. Sprinkle with chopped nuts. Place souffle dish on cookie sheet to catch any overflow. Bake at 350 degrees for 45 minutes. The pudding rises to the top, separating from the sauce. Serve by spooning pudding first, then topping with sauce. Place dollop of whipped cream on each serving. Serve small portions for it is very rich.