Plum pudding (longstaff)




Plum pudding (longstaff)
  Plum    Pudding    Low Fat  
Last updated 10/4/2011 8:18:04 PM. Recipe ID 49158. Report a problem with this recipe.


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      Title: Plum pudding (longstaff)
 Categories: Desserts, Low-fat
      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.
  




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Recipe ID 49158 (Apr 03, 2005)


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