Cran-Brandy Pudding Recipe

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

Step 1

Generously grease 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.

Step 2

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

Things You'll Need

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

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