Plum Pudding (longstaff) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Wholewheat breadcrumbs,
1 cup: Wholewheat flour,
1 tsp: 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 tsp: Mixed baking spices,
1/2 tsp: Grated nutmeg,
1/2 tsp: Ground cinnamon,
1/2 tsp: Salt,
1 3/4 cup: Carrots, grated
1 cup: Green apples, grated
5/8 cup: Skim milk,
5 tbsp: Gran. sugar-free sweetener,
4 tbsp: Margarine,
1 tsp: Liquid gravy browning,
1: Egg, beaten
2 tbsp: Plus 2 tb. brandy,
1 tsp: 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.
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.
Source: The Diabetics Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier, Nov 93
Source from luhu.jp
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.
Source: The Diabetics Cookbook by Roberta Longstaff & Jim Mann 1984
Shared but not tested by Elizabeth Rodier, Nov 93
Source from luhu.jp