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
Recipes as a concept can be traced far back into history, certainly as far back into history as early Egypt, and maybe further still. However, these, ancient cook books were just primitive hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into starters, main course and afters, a very modern way of dining. He also tells us how the ancient cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, fennel and dill. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in manuscripts on food, the majority of which are now in academic collections. Over the succeeding few hundred years, the powerful and rich houses competed to serve up the most exotic meals, and because of this the best cooks and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that formal cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and publishing the recipes of their peers. The TV revolution gave us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Plum Pudding (Longstaff) recipe.
