baked christmas pudding with brandy sauce - dkp

Categories
Holiday
Desserts
Yield
10 servings
MeasureIngredient
¼ cup Butter or margarine, softened
¼ cup Sugar
Eggs
¾ cup Molasses
1½ cup Finely chopped mixed candied fruit
½ cup Finely chopped yellow candied pineapple
½ cup Chopped pecans
1½ cup All-purpose flour, divided
1½ teaspoon Baking powder
¾ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Ground cinnamon
½ teaspoon Ground allspice
¾ cup Milk
  Brandy Sauce-separate recipe
10  To 12 sugar cubes
  Lemon extract (opt.)

Combine butter and ¼ C sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well.

Dredge candied fruits and pecans in 2 T flour; set aside.

Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir fruit mixture into batter.

Spoon batter into a greased and floured 2 quart ring mold. Cover with foil. Bake at 350 for 1½ hours. Unmold onto serving platter.

Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving.

Di Note: Don't drink too much before flaming this one on <G>. I did, and let us say...it was a very interesting moment...

Di Pahl's personal recipes-1994

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