MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Plum Pudding
  Categories: Diabetic, Desserts, Low-fat/cal
       Yield: 8 servings
  
       2 c  Wholewheat breadcrumbs            1/2 ts Salt
       1 c  Wholewheat flour                1 3/4 c  Carrots, grated
       1 ts Baking powder                       1 c  Green apples, grated
       1 c  Dried mixed fruit                 5/8 c  Skim milk
       1    Grated rind of 1 sm. orange         5 tb Gran. sugar-free sweetener
       1    Juice of 1 sm. orange               4 tb Margarine
       1    Grated rind of 1 lemon              1 ts Liquid gravy browning
       1    Juice of 1 lemon                    1    Egg, beaten
       2 ts Mixed baking spices                 2 tb Plus 2 tb. brandy
     1/2 ts Grated nutmeg                       1 ts Margarine to grease dish
     1/2 ts Ground cinnamon                
  
   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
  
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