Free Recipe Cran-Brandy Pudding

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

Ingredients for Cran-Brandy Pudding Recipe

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

Cran-Brandy Pudding 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. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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