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Baked Cranberry Pudding With Syllabub Sauce

3/4 cup granulated sugar
3 tablespoon brandy
4 teaspoon grated orange rind
2 cup cranberries
1/2 cup golden raisins
1 1/4 cup all-purpose flour
2 teaspoon baking powder
1/2 teaspoon nutmeg or mace
1/2 teaspoon salt
1/2 cup ground almonds
1/3 cup butter, softened
2 eggs
1 teaspoon vanilla
1/4 cup milk

1 tablespoon brandy
1 tablespoon corn syrup

1/3 cup granulated sugar
2 teaspoons orange rind; finely grated
3 tablespoons brandy
2 tablespoons orange juice
1 cup whipping cream

In bowl, combine 1/3 cup of the sugar, brandy, orange rind and
juice; mix in cranberries and raisins. Let stand, stirring
occasionally, for 2 hours. Grease 6-cup deep oven proof pudding
bowl; sprinkle bottom with 1 Tbsp of the remaining sugar; set aside.
In small bowl, stir together flour, baking powder, nutmeg and salt;
stir in almonds. In separate bowl, beat butter with remaining sugar
until fluffy; beat in eggs, one at a time, and vanilla. Stir flour
mixture into butter mixture alternately with milk, making three
additions of dry and two of liquid. Spoon 1/2 cup of the cranberry
mixture into prepared pudding bowl; stir remaining cranberry mixture
into butter and scrape into pudding bowl. Place on pie plate and
bake in 350 F oven for 60 to 75 minutes or until cake tester inserted
into center comes out clean. Let cool in bowl on rack for 10 minutes.
Run spatula around edge of pudding; unmould onto serving plate.

Glaze: Heat brandy and corn syrup; spoon over pudding. Serve with
Syllabub Sauce.

Syllabub Sauce: In deep bowl, mash sugar and orange juice; stir in
2 Tbsp of the brandy and orange juice. Refrigerate until chilled.
Stir in the whipping cream. Beat at medium speed until mixture
mounds slightly on spoon, being careful not to overbeat. Transfer
to serving bowl; refrigerate for at least 4 hours or up to 1 day.

Yield: 8 servings


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