Baked Christmas Pudding with Brandy Sauce
Cuisine: English
Author: Kitchens
  • 1/4 Cup unsalted butter, softened
  • 1/4 Cup sugar
  • 2 eggs, large
  • 3/4 Cup molasses
  • 1 1/2 Cups finely chopped mixed candied fruit
  • 1/2 Cup finely chopped yellow candied pineapple
  • 1/2 Cup chopped walnuts or pecans
  • 1 1/2 Cups all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 Cup milk
  • Brandy Sauce (see Recipe)
  • 10 to 12 sugar cubes
  • lemon extract (optional)
  1. Combine butter and 1/4 Cups sugar in a large mixing bowl; beat with a wooden spoon until well blended. Add eggs and molasses, mixing well.
  2. Dredge candied fruits and pecans in 2 Tablespoons flour; set aside.
  3. 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.
  4. Spoon batter into a greased and floured 2 quart ring mold. Cover with foil.
  5. Bake at 350 degrees Fahrenheit for 1 1/2 hours.
  6. Unmold onto serving platter.
  7. Spoon Brandy Sauce over pudding. If desired, soak sugar cubes in lemon extract.
  8. Arrange soaked sugar cubes evenly around heat-proof serving platter, and ignite just before serving.
Don't drink too much before flaming this one on. Despite the flame burning off the alcohol, it still carries a pretty good effect, though safe for children.
Recipe by Recipes at