Serves: 8
Total Calories: 451

Pudding
2 (12-ounce) packages Nabisco brand Raspberry Newtons® Fruit Chewy Cookies
1/2 cup milk
1/3 cup brandy or apple juice
1/3 cup butter or margarine, softened
1/4 cup brown sugar packed
1 1/2 cups semi-sweet chocolate chips (9 ounces), melted and cooled
2 eggs large
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts coarsely chopped or pecans
water Boiling
Sauce
1 (10-ounce) package raspberry in syrup, thawed
1 tablespoon cornstarch
1/2 cup red currant jelly
Topping
whipped cream Sweetened (optional)

1. Generously grease a 6-cup pudding mold. Sprinkle inside with sugar and tap to remove excess. Place a rack or trivet in the bottom of a large, deep kettle.

2. To make pudding, place cookies, milk, and brandy in a medium bowl. Break cookies apart and stir with a wooden spoon. Let stand 5 minutes or until cookies are softened. Beat butter and brown sugar in a large bowl with electric mixer until fluffy. On low speed, beat in melted chocolate, eggs, vanilla, baking powder, and salt (mixture may look curdled). Beat in cookie mixture. Stir in nuts. Spoon into prepared mold. Tap mold on counter to remove air bubbles. Butter a double thickness of aluminum foil and press, buttered-side down, tightly over top of mold to seal. Place mold on rack in kettle. Add boiling water to cover bottom third of mold. Cover and steam over low heat 2 1/4 to 2 1/2 hours until a toothpick inserted 1 inch from edge comes out clean, or pudding pulls away from side of mold. (Add more boiling water during steaming if needed.) Remove mold from kettle. Loosen foil and let stand 10 minutes. Loosen pudding from mold with the tip of a sharp knife. Invert onto a serving plate. Cover with foil to keep warm.

3. To make sauce, drain raspberry syrup into a small saucepan. Stir in cornstarch until dissolved. Strain raspberries by pressing through a sieve with the back of a spoon to remove seeds. Place raspberry purée in saucepan. Add jelly. Stirring over medium heat, bring to a boil and boil 1 minute or until thick and clear. Remove from heat. Spoon some of the sauce around the pudding.

4. To serve, spoon sauce into dessert dishes. Add warm pudding and top with whipped cream.

Nutritional Facts:

Serves: 8
Total Calories: 451
Calories from Fat: 230

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