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Title: Plum Pudding (Longstaff)
Categories: Dessert Lowfat Diabetic
Yield: 8 Servings
| 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.
Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier, Nov 93
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