Plum Pudding

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Plum Pudding Ingredients

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

Instructions for Plum Pudding

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: Cuisine: Uncategorized

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