Plum Pudding
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 Tbsp. granulated sugar free sweetener
juice of 1 small orange
4 Tbsp. margarine
grated rind of 1 lemon
1 tsp. liquid gravy browning
juice of 1 lemon
1 egg, beaten
2 tsp. mixed baking spices
2 Tbsp. plus 2 Tbsp. brandy
1/2 tsp. grated nutmeg
1 tsp. margarine, to grease dish
1/2 tsp. ground cinnamon
Cooking 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)