Baked christmas pudding with brandy sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine, softened |
| ¼ | cup | Sugar |
| 2 | 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.) | ||
Directions
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