*  Exported from  MasterCook  *
 
                            CRAN-BRANDY PUDDING
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts                         Fruits
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/3   c            All-Purpose Flour*
      1/4   c            Firmly Packed Brown Sugar
      1/2   ts           Cinnamon
      1/4   ts           Allspice
    1       t            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
 
   *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.
  
 
 
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