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.