Plum pudding (longstaff)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ½ | teaspoon | Salt |
| 1¾ | cup | Carrots, grated |
| 1 | cup | Green apples, grated |
| ⅝ | cup | Skim milk |
| 5 | tablespoons | Gran. sugar-free sweetener |
| 4 | tablespoons | Margarine |
| 1 | teaspoon | Liquid gravy browning |
| 1 | Egg, beaten | |
| 2 | tablespoons | Plus 2 tb. brandy |
| 1 | teaspoon | Margarine to grease dish |
Directions
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