Cran-Brandy Pudding****Fjvs25a Recipe
Recipe Ingredients
1 1/3 cup all-purpose flour*
1/4 cup firmly packed brown sugar
1/2 tsp cinnamon
1/4 tsp allspice
1 tsp baking soda
1/2 tsp baking powder
3 tbsp brandy
1/4 cup milk
3 tbsp oil
1 egg
3/4 cup chopped walnuts
2 cup cranberries, halved
Recipe Preparation
*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 No13. Marilyn Sultar
Servings: 6
Back to Christmas Recipes
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