These may be made several days in advance. Cover tightly
with foil and refrigerate; warm in a 350°F oven for about
15 minutes before serving.

1 (8-oz.) package chopped dates
2 1/2 cups fresh bread crumbs
1 cup each: golden raisins, currants and chopped pecans
1/2 cup flour
1/2 cup dark brown sugar
1/2 tsp. each: cinnamon, nutmeg and allspice
Grated rind from 1 orange and 1 lemon
1 cup butter, melted
3 eggs, lightly beaten
1 1/2 tbsp. brandy, divided (optional)
Lightly sweetened whipped cream (optional)

Prep time: 20 minutes, Cook time: 45 minutes to 1 hour

Preheat oven to 350°F and spray 8 (1/2-cup) ramekins or
custard cups with nonstick cooking spray. Combine dates,
bread crumbs, raisins, currants, pecans, flour, brown sugar,
spices and rinds in a large bowl. Mix in butter and eggs;
pour into prepared pan. Cover ramekins tightly with foil;
place in a larger shallow baking pan in preheated oven. Pour
hot water into the larger pan until it reaches halfway up
the sides of the ramekins. Bake for 45 minutes to 1 hour or
until fairly firm to the touch. Drizzle about 1 tsp. brandy
over each pudding, if desired. Run a knife around the edges
to loosen and unmold onto serving plates. Serve warm with a
dollop of lightly sweetened whipped cream, if desired.

Makes 8 servings.

Brandy

610 calories, 8 g protein, 36 g total fat (16 g sat., 0 g trans), 69 g carbohydrate, 6 g fiber, 47 g sugar, 150 mg cholesterol, 290 mg sodium, 14 points

1 (8-oz.) package dates,2 1/2 cups fresh bread crumbs,1 cup each: golden raisins/currants and chopped pecans,1/2 cup flour,1/2 cup dark brown sugar,1/2 tsp. each: cinnamon/nutmeg and allspice,Grated rind from 1 orange and 1 lemon,1 cup butter,3 eggs,1 1/2 tbsp. brandy,Lightly sweetened whipped cream (optional)