Plum Pudding

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
 * 3/5 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

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.