Recipe - Baked Christmas Pudding With Brandy Sauce

One fourth cup Butter or margarine,
softened
One fourth cup Sugar
2 Eggs
Three fourths cup Molasses
1 One half cup Finely chopped mixed candied
fruit
One half cup Finely chopped yellow
candied pineapple
One half cup Chopped pecans
1 One half cup Allpurpose flour, divided
1 One half teaspoon Baking powder
Three fourths teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Ground cinnamon
One half teaspoon Ground allspice
Three fourths cup Milk
Brandy Sauceseparate recipe
10 To 12 sugar cubes
Lemon extract (opt.)

Combine butter and One fourth 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 One half hours. Unmold onto serving platter. Spoon Brandy
Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange
soaked sugar cubes evenly around heatproof serving platter, and ignite
just before serving.

Di Note: Don't drink too much before flaming this one on G. I did, and
let us say...it was a very interesting moment...

Di Pahl's personal recipes1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini