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Title: Baked Christmas Pudding with Brandy Sauce - Dkp
Categories: Holiday Dessert
Yield: 10 Servings
| 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 | |
| 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 Di Pahl's personal recipes-1994
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