Cran-Brandy Pudding

Description

 * Self-rising flour is not recommended for this recipe.

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

 * 1) Generously greast 1-qt.
 * 2) Mold or casserole.
 * 3) In medium bowl, combine flour, Sugar, cinnamon, allspice, soda and baking powder.
 * 4) Add brandy, milk, oil and egg; stir just until dry ingredients are moistened.
 * 5) Stir in walnuts and cranberries.
 * 6) Spoon into prepared mold.
 * 7) Cover tightly with foil.
 * 8) Place on wire rack in large steamer or kettle.
 * 9) Pour boiled water 3-4" deep into steamer; cover.
 * 10) Keep water boiling gently over low heat.
 * 11) If necessary, add water to maintain steam.
 * 12) Steam 1 1⁄2-2 hrs.
 * 13) Or until pudding springs back when touched lightly in center.
 * 14) Cool slightly.
 * 15) Invert onto serving plate.
 * 16) Cut into slices.
 * 17) Serve with golden toffee sauce and a dollop of whipped cream, if desired.
 * 18) Cranberries, walnuts and brandy flavor this traditional holiday favorite.