Plum pudding (longstaff)
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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.
]ks۶\ M E3s:ݤm:$D$d?%Q8h#^p> `Y"='Xđuzqtز}8v班_O䵽cYXtugYm֨l""2d8^-ٗ$?Rzv#l֔f9Ɂ.m,;#8݀'&bYZd=syXD4wˌh\/YW 9.3[.v5(MdV=zݭ{.;y01=d^97diutWF+e"Y)wZJ3>d) Y~L0C?lz`sAzZW{V0&YNA!N׶\qxvJ31?hZRF`юټ%(jx= 9=%bl\)]&3ÖZ4V!o\ >kϯ{$gd G|>}G ( 0ʘ')*I@J'.)~繠XCr\ nӤ+-}1T\'ztB,O2T.d=,,ш$׫OxHc:%Y0^9禴8H Jr.hgE\nWY^V'oΣE~uq{! (g n\^2% ]>J]l- هҒ#{~i;=ϾBiѯ.3_vJK;t1ԁ〇s+H.*y : <0rr-V CcuTNeHv}Sp"c8e9DZ ܱgP' XÂYD>ׅ',e2-RmXrWXs#,28bg H0eHw?}tϪށ w `ZXBdB'}PTe)EL2`|,6 )ڳJZ 6V#xĂnDb{oI>OE\HB6|z " HJ:R0U ~' dH%TJL!S,GAăɞORs=Pժ0!H- NZ Nz7=ﵯ#N5{:bI+ro"}P:KB>Uoki~Y5&]Io xu2";Wkan-TCvB׃G,~"CF搈Ƣg6yJ~W>{-Hhq?b8 b'j>XYi¬-sy< g8:>.%r\Joe=5ףWO٘z/1EUΉOyp45qXpp&[DC( JrWt,nD[ѥ_˷%}gg%"fP mp&۔ * G9P4EM,>*$vi;"2ojYәLmUK2PBŇW׀k Ў86kgحJOPt*-FO/S-S3UwZE)V)ݓC ĮNjB•x_B5dYR|.Zz~{2zZFMCDޮ7S9UIn4ehޚM2BU RA7FYɼuez˵0K9X1봛~k8  v`JkQʾmȷal3HVr)IK^;w2 rðr5diAm W6k!̰j%%" NA-'P+e9Hvr/~c]lqy4vAb vN} G (s<|dCRͿexQZeın_ OoYus6\rld#1ݚLL_o׃a=v?I:VuV_iJexч=Rg'% \nFяIemh]Lh݆+6G |hכ:,gl`lV/5 n͹1 }m(􀍑7ҁcVu%8 7uM=c(2bϰqDB0n 18LP8O88:6$ytfq\BLΦa&M.WduZ#p &n.jD s1\Ğ#gͯRt:h _ȃr TZj HpSi T hDD\h:NdH1DLӨ )N<'`2*2(a/`cA5;3N'д,^Z-zw vi u,YZJ0҂:$MZgBKRe=,iAhڼKDOQZ2kyX@S@\8Ϗu3cMVqR Hp=n;Ujx1OrUN䶡Gg5:"-&[ͶNLk.X@bZo za 2Gq-7>ߙ*7q/v+



 
      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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