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.