Cran-Brandy Pudding

Description

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

Ingredients

 * 1⅓ cup all-purpose flour
 * ¼ cup firmly packed brown sugar
 * ½ tsp cinnamon
 * ¼ tsp allspice
 * 1 tsp baking soda
 * ½ tsp baking powder
 * 3 tbsp brandy
 * ¼ cup milk
 * 3 tbsp oil
 * egg
 * ¾ cup chopped walnuts
 * 2 cup cranberries, halved

Directions

 * 1) Generously grease 1-qt mold or casserole.
 * 2) In medium bowl, combine flour, sugar, cinnamon, allspice, soda and baking powder.
 * 3) Add brandy, milk, oil and egg; stir just until dry ingredients are moistened.
 * 4) Stir in walnuts and cranberries.
 * 5) Spoon into prepared mold.
 * 6) Cover tightly with foil.
 * 7) Place on wire rack in large steamer or kettle.
 * 8) Pour boiled water 3-4" deep into steamer; cover.
 * 9) Keep water boiling gently over low heat.
 * 10) If necessary, add water to maintain steam.
 * 11) Steam 1½-2 hrs or until pudding springs back when touched lightly in center.
 * 12) Cool slightly.
 * 13) Invert onto serving plate.
 * 14) Cut into slices.
 * 15) Serve with golden toffee sauce and a dollop of whipped cream, if desired.
 * 16) Cranberries, walnuts and brandy flavor this traditional holiday favorite.