Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/3 cup All-Purpose Flour
- 1/4 cup Firmly Packed Brown Sugar
- 1/2 tsp Cinnamon
- 1/4 tsp Allspice
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 3 tbsp Brandy
- 1/4 cup Milk
- 3 tbsp Oil
- Egg
- 3/4 cup Chopped Walnuts
- 2 cup Cranberries, Halved
Directions
self-rising flour is not recommended for this recipe.
Generously greast 1-qt.
Mold or casserole.
In medium 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.
Cranberries, walnuts and brandy flavor this traditional holiday favorite.