Ingredients Edit

Directions Edit

  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 Edit

For ⅛ pudding:

  • 220 cal | 30 grams carbohydrate | 5 grams fiber | 5 grams protein | 8 grams fat.

For ⅛ sauce:

  • 50 cal | negligible carb.
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