Baked christmas pudding with brandy sauce
Yield: 10 Servings
Ingredients:
- 1/4 c Butter or margarine -softened
- 1/4 c Sugar
- 2 Eggs
- 3/4 c Molasses
- 1 1/2 c Finely chopped mixed candied -fruit
- 1/2 c Finely chopped yellow -candied pineapple
- 1/2 c Chopped pecans
- 1 1/2 c All-purpose flour divided
- 1 1/2 ts Baking powder
- 3/4 ts Baking soda
- 1/2 ts Salt
- 1 ts Ground cinnamon
- 1/2 ts Ground allspice
- 3/4 c Milk Brandy Sauce-separate recipe
- 10 To 12 sugar cubes
Instructions:
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
