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 Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Christmas; Dessert; Holiday
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into history, at least as far as pharonic Egypt, and maybe even further. However, sadly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe found, according to food historians is a collection of ancient tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, he describes how the meals were split into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient chefs made use of a wide range of spices, including a few that will be familiar to modern cooks for example thyme, mint and asafoetida. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from the Middle-East, such as coriander, parsley, basil and rosemary. These new herbs and spices led to an eruption in cookery books, most of which are now in private collections. During the succeeding few centuries, the upper-class families of the West competed to offer the most exotic banquets, and as a result cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down the recipes of their peers. By the arrival of the 1900s, cookery publications were in great demand, mostly due to increased literacy, more free time and having more money. Like it or not, the introduction of television brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baked Christmas Pudding With Brandy Sauce recipe.
