Christmas Pudding
Christmas Pudding
1 1/2 c. all-purpose flour
3/4 tsp soda
1 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 c. finely chopped candied pineapple
1 1/2 c. finely chopped candied mixed fruit
Brandy-Butter Sauce (recipe follows)
1/4 c. shortening
3/4 c. molasses
3/4 c. milk
1/4 c. sugar
2 eggs, slightly beaten
1/2 c. chopped pecans
candied red and green cherries (optional)
Combine first 6 ingredients. Add candied pineapple and candied mixed fruit, stirring until well coated. Set aside.
Combine shortening and sugar, creaming well. Stir in molasses. Add eggs, mixing well. Add flour mixture alternately with milk, stirring well after each addition. Stir in pecans. Spoon mixture into a greased and floured 2-quart ovenproof mold. Cover with a tight lid or aluminum foil. Bake at 350 degrees for 1 hour or until pudding springs back when touched. Immediately unmold onto serving plate. Drizzle with 3/4 cup Brand-Butter Sauce. Garnish with candied cherries, if desired. Spoon remaining sauce over each serving. Yield 8 to 10 servings.
Brandy-Butter Sauce:
2 c. powdered sugar
1/4 c. cornstarch
1/4 c. water
1/2 c. butter
1/4 tsp. salt
2 tbsp brandy flavor
Combine sugar and cornstarch in a small mixing bowl. Stir in water. Melt butter in a small saucepan. Stir in cornstarch mixture and salt. Bring to a boil, stirring constantly. Reduce heat. Simmer 3 minutes, stirring constantly. Stir in Brandy flavor. Yields about 2 cups.