Baked Christmas Pudding With Brandy Sauce Recipe
1/4 cup butter or margarine, softened
1/4 cup sugar
3/4 cup molasses
1 1/2 cup finely chopped mixed candied fruit
1/2 cup finely chopped yellow candied pinea, pple
1/2 cup chopped pecans
1 1/2 cup all-purpose flour, divided
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
3/4 cup milk
1 brandy sauce-separate recipe
10 to 12 sugar cubes
1 lemon extract (opt.)
Combine butter and 1/4 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 1 1/2 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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