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CATEGORY CUISINE TAG YIELD
Fruits, Dairy, Eggs Diabetic, Desserts, Low-fat/cal 8 Servings

INGREDIENTS

2 c Wholewheat breadcrumbs
1 c Wholewheat flour
1 ts Baking powder
1 c 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 ts Mixed baking spices
1/2 ts Grated nutmeg
1/2 ts Ground cinnamon
1/2 ts Salt
1 3/4 c Carrots, grated
1 c Green apples, grated
5/8 c Skim milk
5 tb Gran. sugar-free sweetener
4 tb Margarine
1 ts Liquid gravy browning
1 Egg, beaten
2 tb Plus 2 tb. brandy
1 ts Margarine to grease dish

INSTRUCTIONS

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

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