Baked Christmas Pudding With Brandy Sauce 1/4 c Butter or margarine, softened
1/4 c Sugar
2 Eggs
3/4 c Molasses
1 1/2 c Finely chopped mixed candied fruit
1/2 c Finely chopped yellow candied pineapple
1/2 c Chopped pecans
1 1/2 c All-purpose flour, divided
1 1/2 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground allspice
3/4 c Milk
Brandy Sauce-separate recipe
10 To 12 sugar cubes
Lemon extract (opt.)
Combine butter and 1/4 C sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well.
Dredge candied fruits and pecans in 2 T flour; set aside.
Combine remaining flour and next 5 ingredients; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir fruit mixture into batter.
Spoon batter into a greased and floured 2 quart ring mold. Cover with foil. Bake at 350 for 1 1/2 hours. Unmold onto serving platter. Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving. Baked Christmas Pudding With Brandy Sauce printer friendly version located here.
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