---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Cran-Brandy Pudding****Fjvs25a
  Categories: Ethnic, Desserts, Fruits
       Yield: 6 servings
  
   1 1/3 c  All-Purpose Flour*                  3 tb Brandy
     1/4 c  Firmly Packed Brown Sugar         1/4 c  Milk
     1/2 ts Cinnamon                            3 tb Oil
     1/4 ts Allspice                                 Egg
       1 ts Baking Soda                       3/4 c  Chopped Walnuts
     1/2 ts Baking Powder                       2 c  Cranberries, Halved
  
   *Self-rising flour IS NOT recommended for this recipe.
   
   Generously greast 1-qt. mold or casserole. In med. bowl, combine flour,
   sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil
   and egg; stir just until dry ingredients are moistened. Stir in walnuts and
   cranberries. Spoon into prepared mold. Cover tightly with foil. Place on
   wire rack in large steamer or kettle. Pour boiled water 3-4 deep into
   steamer; cover. Keep water boiling gently over low heat. If necessary, add
   water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back
   when touched lightly in center. Cool slightly. Invert onto serving plate.
   Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped
   cream, if desired.
   
   Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy
   flavor this traditional holiday favorite.
   
   I have never tried this recipe. It comes from my “Pillsbury Festive Holiday
   Recipes” cookbook, Classic #13. Marilyn Sultar
  
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