Plum Pudding Longstaff
Ingredients| 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 |
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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
Servings:
8
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