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  Recipe Home » Diabetic » PLUM PUDDING
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  PLUM PUDDING
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 209
Ingredients:
2 C. whole wheat breadcrumbs
1/2 tsp. salt
1 C. whole wheat flour
1-3/4 C. carrots, grated
1 tsp. baking powder
1 C. green apples, grated
1 C. dried mixed fruit
5/8 C. skim milk
grated rind of 1 small orange
5 Tbls. granulated sugar free sweetener
juice of 1 small orange
4 Tbls. margarine
grated rind of 1 lemon
1 tsp. liquid gravy browning
juice of 1 lemon
1 egg, beaten
2 tsp. mixed baking spices
2 Tbls. plus 2 Tbls. brandy
1/2 tsp. grated nutmeg
1 tsp. margarine, to grease dish
1/2 tsp. ground cinnamon
Instructions:
Mix all the dry ingredients together. Add carrots and apples. Put milk, sweetener, margarine and gravy browning into a small saucepan and warm gently until margarine has melted. Cool and add to dry ingredients along with fruit juice, egg and 2 Tbls. 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 to 10 days. Steam for 2 hours on day pudding is required. To serve, warm 2 Tbls. reserved brandy in a large serving spoon or ladle; ignite and pour over pudding. Flamed pudding may be served with clear brandy sauce or a sugar free egg custard sauce flavored with brandy, as desired.
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