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Christmas: Pudding with Brandy Sauce

Source of Recipe

Internet


List of 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 (see below)
10 to 12 sugar cubes
Lemon extract (opt.)



Recipe

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.

Brandy Sauce:
1/2 cup Butter
1 cup Sugar
1 Eggs
1/4 cup Brandy
Prepare Brandy Sauce by melting the butter and sugar together in the top of a double boiler. When melted, cook for an additional minute. Cool slightly. Beat the egg in a small bowl, then whisk it into the melted butter. Whisk in brandy. Either serve immediately or keep warm over hot
water.


Unmold pudding 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.

YIELD: 10 Servings