Instructions: Cream margarine and sugar in a large bowl. Add egg replacer and mix in all other ingredients. Spoon into a heavily greased 2 qt. mold and cover tightly. Aluminum foil will do, if tightly sealed. In bottom of a deep stock pot (8-10 qt.), place a rack or overturned soup plate. Add boiling water to reach halfway up side of mold. Cover kettle and steam pudding in gently simmering water for 5 hr., adding boiling water as needed. Remove mold from water and uncover. Cool for 30 min.

Loosen pudding from mold with knife and invert onto serving platter.

Leave mold over pudding to cool if you wish. Then steam for 1 hr.

before serving. It can also be frozen when cooled, but must be defrosted before resteaming.

Heat 1/4 cup brandy, pour over and ignite. Bring to table flaming, and serve with hard sauce.

Lemon Brandy Hard Sauce:
3/2 cups icing sugar
1/2 cup margarine
3 tblsp brandy
1 tsp vanilla
1 tsp grated lemon peel

Combine all in a food process, but chill server hours before serving.

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