Cran-Brandy Pudding

Ingredients

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

Directions
Generously greast 1-qt. Mold or casserole. In medium 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. Cranberries, walnuts and brandy flavor this traditional holiday favorite.
 * self-rising flour is not recommended for this recipe.