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
Servings: 8 servings
Plum Pudding (Longstaff) Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic; Fruit
The History of Recipes
We are able to read the history of meal recipes way back into the far past, in truth as far into history as ancient Egypt, and quite possibly further than that. However, generally, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move on, we have two interesting recipe books which appeared in the fourteenth century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, they are unconnected to the indian food that is familiar to us all today, but instead recipes for the types of food eaten by the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the Middle-East, including coriander, basil and rosemary. These new foods and spices was responsible for an eruption in recipe publications, most of which are kept safe in private collections. The revolution that is television brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Plum Pudding (Longstaff) recipe.
