Brown Sugar Cinnamon Pudding

• 2 cups flour
• 3/4 cup brown sugar
• 3/4 tsp. nutmeg
• 1 ½ tsp. cinnamon
• 1/2 cup margarine
• 1 cup dark corn syrup
• 1 cup warm water
• 1 tsp. baking soda

In mixing bowl, stir together flour, sugar, nutmeg and cinnamon. Cut in margarine. Press 1/3 of the mix into greased 8x8 inch cake pan. In a pint measure, stir together corn syrup, water, and baking soda. Slowly pour 1 cup of syrup mix over the flour base in the cake pan. Sprinkle with remaining flour mix. Gently run a fork back and forth through the top layers, being careful not to go to bottom layer. Bake for 50 minutes at 350 degrees. Serve warm with lemon sauce, as follows:

In a saucepan stir 1/2 cup sugar, 2 tbsp. corn starch and 1 cup water until smooth. Cook over low heat until thickened. Remove and stir in 3 tbsp. lemon juice, 1/4 cup margarine and 1 tbsp grated lemon rind. Stir until margarine melts. Serve hot.