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Christmas Pudding With Brandy Sauce Recipe
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Christmas Pudding With Brandy Sauce

1/4 Cup Butter or margarine, softened
1/4 Cup Sugar
2 Eggs
3/4 Cup Molasses
1-1/2 Cups Finely chopped mixed candied fruit
1/2 Cup Finely chopped yellow candied pineapple
1/2 Cup Chopped pecans
1-1/2 Cups All-purpose flour, divided
1-1/2 Teaspoons Baking powder
3/4 Teaspoon Baking soda
1/2 Teaspoon Salt
1 Teaspoon Ground cinnamon
1/2 Teaspoon Ground allspice
3/4 Cup Milk
Brandy Sauce-separate recipe
10 To 12 sugar cubes
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.

Brandy Sauce

1 1/2 c. powdered sugar
1/2 c. (1 stick) butter
3 tbsp. brandy (or other liquor)
1 tsp. vanilla
1 tsp. grated lemon peel (optional)
1 tbsp. lemon juice (optional)

Combine all ingredients and beat with electric mixer or food processor. Chill several hours. May be frozen.

Serves 10-12.



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