Recipe - Plum Pudding

2 cup 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 teaspoon Mixed baking spices
One half teaspoon Grated nutmeg
One half teaspoon Ground cinnamon
One half teaspoon Salt
1 Three fourths cup Carrots, grated
1 cup Green apples, grated
5/8 cup Skim milk
5 tablespoon Gran. sugarfree sweetener
4 tablespoon Margarine
1 teaspoon Liquid gravy browning
1 Egg, beaten
2 tablespoon 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 710 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
sugarfree 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 23 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip