Title: Cran-Brandy Pudding
Categories: Ethnic Dessert Fruit
Yield: 6 Servings

1 1/3	c	All-Purpose Flour*
1/4	c	Firmly Packed Brown Sugar
1/2	ts	Cinnamon
1/4	ts	Allspice
1	ts	Baking Soda
1/2	ts	Baking Powder
3	tb	Brandy
1/4	c	Milk
3	tb	Oil
		Egg
3/4	c	Chopped Walnuts
2	c	Cranberries, Halved

*Self-rising flour IS NOT recommended for this recipe.

Generously greast 1-qt. mold or casserole. In med. bowl, combine flour, sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil and egg; stir just until dry ingredients are moistened. Stir in walnuts and cranberries. Spoon into prepared mold. Cover tightly with foil. Place on wire rack in large steamer or kettle. Pour boiled water 3-4" deep into steamer; cover. Keep water boiling gently over low heat. If necessary, add water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back when touched lightly in center. Cool slightly. Invert onto serving plate. Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped cream, if desired.

Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy flavor this traditional holiday favorite.

I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13.

previous

next