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
Recipes as an idea can be found way back into history, in truth as far back into history as the Egyptians, and potentially, even further back. However, sadly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few tablets in ancient 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 making people feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the early Romans were skilled in the use of a good variety of spices and herbs, including a few you will know like thyme, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like parsley and basil. These new herbs and spices led to an explosion in manuscripts on cookery, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the rich and powerful families of Europe tried to serve the best banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes to help cooks of their time. The arrival of TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Baked Christmas Pudding With Brandy Sauce recipe.
