Side Pannel
Plum Pudding
Ingredients List
- 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
Directions
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.
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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