Baked Christmas Pudding with Brandy Sauce

Ingredients

• 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 pineapple
• 1/2 cup Chopped pecans
• 1 1/2 cup all-purpose flour, divided
• 1 1/2 tbsp baking powder
• 3/4 tbsp baking soda
• 1/2 tbsp salt
• 1 tbsp Ground cinnamon
• 1/2 tbsp Ground allspice
• 3/4 cup milk

Brandy Sauce

• 10 To 12 Sugar cubes
• lemon extract (opt.)

Procedures

1. Combine butter and ¼ c Sugar in a large mixing bowl.
2. Beat with awooden spoon until well blended.
3. Add eggs and molasses, mixing well.
4. Dredge candied fruits and pecans in 2 t flour; set aside.
5. Combine remaining flour and next 5 ingredients
6. Add to creamedmixture alternately with milk, beginning and ending with flourmixture.
7. Stir fruit mixture into batter.
8. Spoon batter into a greased and floured 2 quart ring mold.
9. Cover withfoil.
10. Bake at 350 °F for 1 ½ hours.
11. Unmold onto serving platter.
12. Spoonbrandy sauce over pudding.
13. If desired, soak Sugar cubes in lemonextract.
14. Arrange soaked Sugar cubes evenly around heat-proof servingplatter, and ignite just before serving.
15. My note: don't drink too much before flaming this one on.