Baked Cranberry Pudding with Syllabub Sauce

Source: Frank's Recipes

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

GLAZE
1 tablespoon brandy
1 tablespoon corn syrup

SYLLABUB SAUCE
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 tablespoon 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 tablespoon 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