Plum Pudding

Ingredients

 * 2 cups wholewheat breadcrumbs
 * 1 cup whole wheat flour
 * 1 tsp baking powder
 * 1 cup dried mixed fruit
 * grated rind of 1 small orange
 * juice of 1 small orange
 * grated rind of 1 lemon
 * juice of 1 lemon
 * 2 tsp mixed baking spices
 * ½ tsp grated nutmeg
 * ½ tsp ground cinnamon
 * ½ tsp salt
 * 1¾ cup carrots, grated
 * 1 cup green apples, grated
 * ⅗ cup skim milk
 * 5 tbsp granular sugar-free sweetener
 * 4 tbsp margarine
 * 1 tsp liquid gravy browning
 * 1 egg, beaten
 * 2 tbsp + 2 tbsp brandy
 * 1 tsp margarine to grease dish

Directions

 * 1) Mix all the dry ingredients together.
 * 2) Add the carrots and apples.
 * 3) Put the milk, sweetener, margarine and gravy browning into a small saucepan and warm gently until the margarine has melted.
 * 4) Cool and add to the dry ingredients along with the fruit juice, egg and 2 tbsp brandy.
 * 5) Mix well together. Pour into a greased baking dish, cover with a lid or foil.
 * 6) Steam for 5 hours by placing covered dish in a heavy kettle over 1 inch of boiling water.
 * 7) Cover kettle. allow to cool, cover with foil and store in a cool dry place.
 * 8) Use within 7 – 10 days. Steam for 2 hours on the day the pudding is required.
 * 9) To serve, warm 2 tbsp reserved brandy in a large serving spoon or ladle, ignite and pour over pudding.
 * 10) The flamed pudding may be served with clear brandy sauce or a sugar-free egg custard sauce, flavored with brandy.
 * 11) Sauce blend the cornstarch with a little cold water and stir into the boiling water.
 * 12) Boil for 2 – 3 minutes, stirring.
 * 13) Remove from the heat and add brandy and sweetener.

Nutritional information
For ⅛ pudding:
 * 220 cal | 30 grams carbohydrate | 5 grams fiber | 5 grams protein | 8 grams fat.

For ⅛ sauce:
 * 50 cal | negligible carb.