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Baked Christmas Pudding With Brandy Sauce - D desserts, holidays 1/4 cup butter or margarine, softened 1/4 cup sugar 2 eggs 3/4 cup molasses 1 1/2 cup finely chopped mixed candied fruit 1/2 cup finely chopped yellow candied pinea; pple 1/2 cup chopped pecans 1 1/2 cup all-purpose flour, divided 1 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 3/4 cup milk 1 brandy sauce-separate recipe 10 to 12 sugar cubes 1 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 Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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