Recipe number 49978 is

Plum Pudding



The ingredients are:
2 cup Wholewheat breadcrumbs 1 cup Wholewheat flour 1 tsp Baking powder 1 cup Dried mixed fruit 1 Grated rind of 1 sm. orange 1 Juice of 1 sm. orange 1 Grated rind of 1 lemon 1 Juice of 1 lemon 2 tsp Mixed baking spices 1/2 tsp Grated nutmeg 1/2 tsp Ground cinnamon 1/2 tsp Salt 1 3/4 cup Carrots, grated 1 cup Green apples, grated 5/8 cup Skim milk 5 tbsp Gran. sugar-free sweetener 4 tbsp Margarine 1 tsp Liquid gravy browning 1 Egg, beaten 2 tbsp Plus 2 tb. brandy 1 tsp Margarine to grease dish

The recipe yield is:
8 servings

Info:
Mix all the dry ingredients together. Add the carrots and apples. Put the milk, sweetener, margarine and gravy browning into a small saucepan and warm gently until the margarine has melted. Cool and add to the dry ingredients along with the fruit juice, egg and 2 tb. brandy. Mix well together. Pour into a greased baking dish, cover with a lid or foil. Steam for 5 hours by placing covered dish in a heavy kettle over 1 inch of boiling water. Cover kettle. Allow to cool, cover with foil and store in a cool dry place. Use within 7-10 days. Steam for 2 hours on the day the pudding is required. To serve, warm 2 tb. reserved brandy in a large serving spoon or ladle, ignite and pour over pudding. The flamed pudding may be served with Clear Brandy Sauce or a sugar-free egg custard sauce, flavored with brandy. 1/8 pudding = 220 cal, 30 grams carbohydrate, 5 grams fiber, 5 grams protein, 8 grams fat. SAUCE Blend the cornstarch with a little cold water and stir into the boiling water. Boil for 2-3 minutes, stirring. Remove from the heat and add brandy and sweetener. 1/8 sauce = 50 cal, negligible carb. Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier, Nov 93

Note:
Diabetic; Desserts; Low-Fat/Cal



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