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PLUM PUDDING (LONGSTAFF)

9.50
Category : Pudding

Yield: 8 Servings

Ingredients (Help):
2 c Wholewheat breadcrumbs
1 c Wholewheat flour
1 ts Baking powder
1 c 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 ts Mixed baking spices
1/2 ts Grated nutmeg
1/2 ts Ground cinnamon
1/2 ts Salt
1 3/4 c Carrots, grated
1 c Green apples, grated
5/8 c Skim milk
5 tb Gran. sugar-free sweetener
4 tb Margarine
1 ts Liquid gravy browning
1 Egg, beaten
2 tb Plus 2 tb. brandy
1 ts Margarine to grease dish

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.


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