Brandy Sauce


  1. Combine butter and ¼ c Sugar in a large mixing bowl.
  2. Beat with awooden spoon until well blended.
  3. Add eggs and molasses, mixing well.
  4. Dredge candied fruits and pecans in 2 t flour; set aside.
  5. Combine remaining flour and next 5 ingredients
  6. Add to creamedmixture alternately with milk, beginning and ending with flourmixture.
  7. Stir fruit mixture into batter.
  8. Spoon batter into a greased and floured 2 quart ring mold.
  9. Cover withfoil.
  10. Bake at 350 °F for 1 ½ hours.
  11. Unmold onto serving platter.
  12. Spoonbrandy sauce over pudding.
  13. If desired, soak Sugar cubes in lemonextract.
  14. Arrange soaked Sugar cubes evenly around heat-proof servingplatter, and ignite just before serving.
  15. My note: don't drink too much before flaming this one on.

See also

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