Free Recipe Cran-Brandy Pudding****Fjvs25a

Recipe Type: Free Ethnic Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Cran-Brandy Pudding****Fjvs25a Recipe

1 1/3 c All-Purpose Flour*
3 tb Brandy
1/4 c Firmly Packed Brown Sugar
1/4 c Milk
1/2 ts Cinnamon
3 tb Oil
1/4 ts Allspice
1 ts Baking Soda
3/4 c Chopped Walnuts
1/2 ts Baking Powder
2 c Cranberries, Halved

Cran-Brandy Pudding****Fjvs25a 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 #13. Marilyn Sultar

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