Cran-Brandy Pudding****Fjvs25a

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Title: Cran-Brandy Pudding****Fjvs25a
Categories: Ethnic, Desserts, Fruits
Yield: 6 servings

1 1/3 c All-Purpose Flour* 3 tb Brandy
1/4 c Firmly Packed Brown Sugar 1/4 c Milk
1/2 ts Cinnamon 3 tb Oil
1/4 ts Allspice Egg
1 ts Baking Soda 3/4 c Chopped Walnuts
1/2 ts Baking Powder 2 c Cranberries, Halved

*Self-rising flour IS NOT recommended for this recipe.

Generously greast 1-qt. mold or casserole. In med. bowl, combine flour,
sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil
and egg; stir just until dry ingredients are moistened. Stir in walnuts and
cranberries. Spoon into prepared mold. Cover tightly with foil. Place on
wire rack in large steamer or kettle. Pour boiled water 3-4" deep into
steamer; cover. Keep water boiling gently over low heat. If necessary, add
water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back
when touched lightly in center. Cool slightly. Invert onto serving plate.
Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped
cream, if desired.

Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy
flavor this traditional holiday favorite.

I have never tried this recipe. It comes from my "Pillsbury Festive Holiday
Recipes" cookbook, Classic #13. Marilyn Sultar

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