Yield: 10 servings
Measure | Ingredient |
---|---|
¼ cup | Butter or margarine, softened |
¼ cup | Sugar |
2 \N | 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 |
\N \N | Brandy Sauce-separate recipe |
10 \N | To 12 sugar cubes |
\N \N | 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