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Plum Pudding

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, P
MineralsCopper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 cups Wholewheat breadcrumbs

  3. 1/2 teaspoon Salt

  4. 1 cup Wholewheat flour

  5. 1 3/4 cups Carrots -- grated

  6. 1 teaspoon Baking powder

  7. 1 cup Green apples -- grated

  8. 1 cup Dried mixed fruit

  9. 5/8 cup Skim milk

  10. 5 tablespoons Gran. sugar-free sweetener

  11. 1 orange

  12. 4 tablespoons Margarine

  13. 1 Grated rind of

  14. 1 teaspoon Liquid gravy browning

  15. 1 Juice of

  16. 1 lemon

  17. 1 Egg -- beaten

  18. 2 teaspoons Mixed baking spices

  19. 2 tablespoons Plus 2 Tablespoon brandy

  20. 1/2 teaspoon Grated nutmeg

  21. 1 teaspoon Margarine to grease dish

  22. 1/2 teaspoon Ground cinnamon

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. The flamed pudding may be served with Clear Brandy Sauce or a sugar-free egg custard sauce, flavored with brandy.

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