1/4 cup butter or margarine, softened
1/4 cup sugar
2 eggs
3/4 cup molasses
1 1/2 cup finely chopped mixed candied fruit
1/2 cup finely chopped yellow candied pinea, pple
1/2 cup chopped pecans
1 1/2 cup all-purpose flour, divided
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground allspice
3/4 cup milk
1 brandy sauce-separate recipe
10 to 12 sugar cubes
1 lemon extract (opt.)
Directions
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.
Di Note: Don't drink too much before flaming this one on
and let us say...it was a very interesting moment...
Di Pahl's personal recipes-1994
Servings: 10 servings
Baked Christmas Pudding With Brandy Sauce - D Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Christmas; Dessert; Holiday
The History of Recipes
Written cooking instructions as an idea can be traced far back into distant history, certainly as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient records were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to academics is a collection of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a few documents detailing recipes prepared by the Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient cooks used a good variety of aromatic flavors, including some that we all recognise for example thyme, rue and dill. Moving our culinary historical trip onwards, we find a couple of cookery books which appeared in the 14th Century ; a cookery book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that is served today, but rather recipes for the types of food served to the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, such as parsley and basil. These new foods and tastes created an explosion in books on cooking, some of which still exist in private libraries. The arrival of TV gave us TV cooks and the demand for the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Baked Christmas Pudding With Brandy Sauce D recipe.
