Yield: 10 Servings
|¼ cup||Butter or margarine, softened|
|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|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground allspice|
|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