|2 cups||Wholewheat breadcrumbs|
|1 cup||Wholewheat flour|
|1 teaspoon||Baking powder|
|1 cup||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 teaspoons||Mixed baking spices|
|½ teaspoon||Grated nutmeg|
|½ teaspoon||Ground cinnamon|
|1¾ cup||Carrots, grated|
|1 cup||Green apples, grated|
|⅝ cup||Skim milk|
|5 tablespoons||Gran. sugar-free sweetener|
|1 teaspoon||Liquid gravy browning|
|2 tablespoons||Plus 2 tb. brandy|
|1 teaspoon||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.
⅛ 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.
⅛ sauce = 50 cal, negligible carb.
Source: The Diabetics' Cookbook by Roberta Longstaff & Jim Mann 1984 Shared but not tested by Elizabeth Rodier, Nov 93
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